Honey Creole Mustard Green Beans
I am always willing to work mustard into a recipe.Print
Serving Size: 4 to 6
Creole mustard is a coarse, stone ground mustard – once this ingredient becomes part of your pantry it will never NOT be part of your pantry. Zippy and with a nicely nubby texture, I use it all the time. And as any New Orleanian will tell you, don’t you dare make a remoulade sauce without it. And if you hang out with these New Orleanians (or just wander about the internet) you will also find out that the best Creole mustard is made by Zatarain’s. I am a consumer of and sharer of free advice.
- 1½ pounds green beans, trimmed
- 1 tablespoon honey
- 1 tablespoon Creole mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt, plus more if needed
- Freshly ground black pepper to taste
1. Bring a large pot of salted water to a boil. Add the green beans and cook until just barely tender, about 5 minutes. Drain well (they will continue to soften a bit as they cool, so drain them just before they are done to your liking).
2. While the beans are cooking, in a large serving bowl, whisk together the honey, Creole mustard, vinegar, olive oil, ½ teaspoon salt, and pepper.
3. Toss the green beans in dressing, taste and adjust seasonings as needed, and serve warm or at room temperature.