We’ve been a bit off with our Recipe Wednesdays recently – apologies!
This week is another from my family archive. Over the weekend I hosted a belated Thanksgiving dinner for some friends – Thanksgiving is one of my all time favourite holidays, because its entirely about sharing food with those nearest and dearest to you – not unlike Casserole!
This green bean side dish is one my mum (or Mom in the States!) used to make all the time growing up, and always reminds me of home. It’s really easy and quick to make and is a great addition to most mains.
Green Beans with Two Mustards
Green beans cooked until crisp/tender
salt, pepper to taste
In a skillet, heat up about enough oil to cover the bottom of the pan and then a little (you want a fair amount. The recipe calls for 6 tablespoons, but I found that a bit much, maybe about 4 should do)
Add about 3 tablespoons of mustard seed
When they start to pop out of the pan, remove it from heat
Add the minced or pressed garlic (use a couple of cloves at least) and brown but don’t burn
Set pan aside
In a bowl put about 3 tablespoons Dijon mustard (more or less depending on how mustardy you want it to be)
Add fresh lemon juice and whisk together. (Should be medium consistency)
Add some salt and pepper
Add the olive oil mixture from the pan and whisk together.
Pour over green beans and toss to coat
Can serve hot or room temperature
(The dressing shouldn’t be too thin so watch how much lemon juice to mustard you use.)