This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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 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.
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.)
|12 ounces||fresh whole green beans|
|2 tsp||olive oil|
|1 tsp||balsamic vinegar|
|2 tsp||Dijon mustard|
|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.
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|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 4g||16%|
|Vitamin A 16%||Vitamin C 31%|
|Calcium 4%||Iron 7%|
|Vitamin K 18 mcg||Potassium 240 mg|
|Magnesium 30 mg|