Sometimes you just need something healthy, you know? I really like green beans…well, I do now. I grew up eating the canned, salt lick variety and I didn’t really get the appeal. Now that I make my own I find them pretty delightful. I mean, as delightful as a green vegetable can be. I’m not David Copperfield over here.
These can be cooked more or less al dente, depending on how crunchy you like your green beans and they work best with a savory, rich main dish…I usually serve them with salmon. They’re incredibly easy to make.
Eat your vegetables already!
MUSTARD SESAME GREEN BEANS
1 lb fresh green beans, washed and ends trimmed
1 tsp. olive oil + 1 tbsp. olive oil.
1 tbsp. Dijon mustard
1 tsp. vinegar (I use red wine or balsamic)
1/2 tsp. honey
1 tsp. sesame seeds
1. Heat the teaspoon of olive oil over medium heat in a saute pan. When the oil is hot, drop in your green beans and season with salt and pepper (don’t over salt them here.) Allow them to cook about 2 minutes, stirring a couple of times to prevent burning. If they’re getting black spots just turn the heat down a little.
2. The beans will need about 8 or 10 minutes to cook thoroughly. In the meantime, mix the Dijon mustard, vinegar, and honey together in a small bowl. Pour in the tablespoon of olive oil and whisk together until everything’s a smooth vinaigrette.
3. When the beans just about cooked to your liking add in the sesame seeds. Shake the pan to coat and cook about 1 minute more. Remove the pan from heat and pour over the mustard sauce. Use tongs to mix up the beans and serve warm.
***These can be served cold, too, actually. They’re a great addition to a pasta salad: just chop the beans into smaller pieces before cooking.