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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Love is like a mustard seed; 
planted by God and watered by men."
-Muda Saint Michael, Poet

The refrigerator light goes on...

There might be an argument for using a pound of beans for the amount of dressing, but I wanted to make sure that there was no feeling of any skimping on the sauce. There's enough to make this simple side dish rich and tasty. When I asked my wife to taste these she said, "Wow, that's the stuff." We both had to tear ourselves away from the bowl (not that it matters all that much since there are almost no calories).

Green Beans

Green beans were one of the fresh veggies that I got to work with as a kid. In the summer in Atlanta, GA, we would sit on the porch, snap the tips and peel the string. I always knew them as snap beans or string beans. And then my mom cooked these until they were soft, seasoning with a couple of strips of bacon and some diced onion.

I like southern style beans but not as much as when they are cooked only for a few minutes. This is the way I cook them now - just long enough for them to be tender but not long enough to lose any of their bright green color.


 

Mustard Vinaigrette Green Beans



Servings = 3 | Serving size =about 1 cup

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe makes good leftovers. Reheat gently so they don't get mushy. (The beans will lose their bright color and look a little grayish. This is normal.)

1 quart water
12 ounces fresh whole green beans
2 tsp olive oil
1 tsp balsamic vinegar
2 tsp Dijon mustard
2 tsp water
1/4 tsp salt
fresh ground black pepper (to taste)
1/8 tsp dried tarragon

Place the water in a medium pot fitted with a steamer basket over high heat.

Add the green beans and cover. Cook for about 10 minutes until tender.

While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk until smooth.

When the beans are tender, add them to the dressing. Toss to coat well. Serve.

Nutrition Facts

Serving size = about 1 cup

Servings = 3

.

Amount Per Serving

Calories 64 Calories from Fat 29
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 0g 2%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 239mg 10%
Total Carbohydrates 8g 3%
    Dietary Fiber 4g 16%
    Sugars 2g  
Protein 2g  
Vitamin A 16% Vitamin C 31%
Calcium 4% Iron 7%
Vitamin K 18 mcg Potassium 240 mg
Magnesium 30 mg