May 12, 2010

Tangy Green Beans

convenience foods, green beans, nuts, Quick, stovetop, vegetable side

Presented by

32 ratings

Prep time: 7 minutes
Cooking time: 8 minutes
Servings: 4
Partner: Raspberry Chicken

I can still picture the home-canned beans glistening on the shelves in my grandparents’ basement.

Ingredients

2 tablespoons butter, divided
1/3 cup slivered almonds
1 tablespoon granulated sugar
1 tablespoon prepared yellow mustard
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 (14 1/2-ounce) can French-cut green beans, drained

Directions

1

Melt 1 tablespoon butter in a small saucepan over medium heat. Add the almonds. Cook mixture, stirring frequently, until the almonds are browned, about 2 minutes.
2

Melt remaining butter in a large saucepan. Add the granulated sugar. Cook, stirring continually, until sugar is dissolved, about 2 minutes.
3

Add mustard and salt to saucepan and mix well. Cook, stirring continually, until heated through, about 1 minute.
4

Stir lemon juice and vinegar into mustard mixture. Add green beans and stir to coat.
5

Cook, stirring frequently, until the green beans are heated through, about 5 minutes. Spoon into a serving dish. Sprinkle with toasted almonds. Serve immediately.

Grandma's Secret Trick

This recipe for Tangy Green Beans was Grandma's wonderful way to dress up canned green beans. But when good-quality frozen green beans became available in the grocery store, Grandma used those just as often. She cooked them as directed on the package, then added them to the mustard mixture to finish the recipe.