Prep 15 mins
Cook 15 mins
Posted here for safekeeping. These are my holiday green beans. Recipe is from Jane Kirby, Real Simple, NOVEMBER 2002
- Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.) Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce boils and becomes syrupy. Add the green beans and toss.
What with the inclusion of the honey & the mustard seeds, these green beans are very nice tasting, yet simple to prepare! I did cut the recipe in half but other than that . . . Thanks for a new way to make green beans into a nicely satisfying side dish! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]