Wednesday, November 2, 2016

Green Beans With Mustard And Thyme

Green Beans With Mustard And Thyme
Serves 6.
1 1/2 lbs. slender green beans (haricot vert), trimmed 
2 T. unsalted butter
2 cloves garlic, minced
2 tsp. chopped fresh thyme

2 tsp. Dijon mustard 
3 T. toasted pine nuts

1. Plunge green beans into a large pot of boiling salted water and cook until just tender but still very green in color, 3 to 4 minutes. Remove and rinse in cold water to stop the cooking. Set aside or refrigerate for up to 24 hours.

2. Heat olive oil or melt the butter in a large skillet or wok over medium high heat. Add the garlic and toss 30 seconds. Whisk in the thyme and mustard; then add the beans. Heat until beans are heated through, about 8 minutes, tossing several times. Season to taste with salt and pepper and served sprinkled with pine nuts. 

No comments: