Green Beans With Dijon Mustard and Caramelized Shallots

Green Beans With Dijon Mustard and Caramelized Shallots created by Debbwl

Adapted from Bon Appetit, December 2003. The butter really mellows the Dijon mustard, creating a really delicious flavor.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat frozen green beans according to package directions. (Cook fresh green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes. Drain; rinse under cold running water and drain again.).
  • Melt 1 Tbutter in heavy large skillet over medium-high heat. Add shallots and saute until deep brown and crisp ( I usually just cook until soft and transluscent). (Green beans and shallots can be prepared 2 hours ahead. Let stand at room temperature.).
  • Melt 1 T butter in heavy large pot over medium-high heat. Whisk in mustard. Add green beans; toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on platter. Sprinkle with shallots.
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RECIPE MADE WITH LOVE BY

@swissms
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@swissms
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"Adapted from Bon Appetit, December 2003. The butter really mellows the Dijon mustard, creating a really delicious flavor."

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  1. Sydney Mike
    ABSOLUTELY GREAT BEAN SIDE! With the exception of using lemon pepper instead of the usual S&P, I followed the recipe exactly & used fresh green beans, steamed! This is a simple & wonderful way to season this kind of dish ~ Thanks, much for sharing the recipe! [Tagged & made in Please Review My Recipe]
  2. Sydney Mike
    ABSOLUTELY GREAT BEAN SIDE! With the exception of using lemon pepper instead of the usual S&P, I followed the recipe exactly & used fresh green beans, steamed! This is a simple & wonderful way to season this kind of dish ~ Thanks, much for sharing the recipe! [Tagged & made in Please Review My Recipe]
  3. appleydapply
    This was delicious! Easy enough for everyday, but elegant enough for special occasions. They were delicious "as is" but also great topped with toasted breadcrumbs.
  4. breezermom
    I took the chef's advice and prepared my beans and shallots ahead of time, so that I could pay attention to my steaks on the grill. A big heads up to anyone else that does this.....double or triple the shallots, because they are so good you will not be able to stop yourself from grabbing a "taste"! These beans were very good, and I didn't feel the mustard overwhelmed the beans at all. I used cut frozen green beans, and they turned out great...I just needed more nice crispy shallots, since I ate most of mine up in the prep phase! Made for Holiday tag. Thanks for posting!
  5. Debbwl
    Very tasty. These bean hold there own. Green beans tend to just blend into the back ground of a meal but this recipe lets them stand up and say here we are. The shallots, butter and mustard is such a simple dressing that really brings out the flavor of the beans and it so simple and quick to fix. Thanks so much for the post.
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