Trim stems from fresh green beans, rinse them under cool water, and cook them in boiling water until tender (4-5 minutes). Heat a medium saucepan or skillet over medium-low heat. Add mustard, honey, ...

Blanch the green beans for 4 minutes ... Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans ...

Vinaigrettes are most commonly associated with salads, but green beans' grassy, sweet flavor beckons their usage too. The best part about the pairing is that a vinaigrette can go on green beans in ...

This leafy winter salad has rocket, kale, Batavia lettuce, Swiss chard, mixed beans and sweet potatoes soaked in lemon ...

Here are a few tips about preparing green beans. Green beans are generally eaten cooked. Snip off the stem of each bean with a paring knife. The skinny tip end does not need to be cut off. You can ...

Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard ... For the green beans, bring a saucepan ...