Equipment
Ingredients
Vegetables
- 450 g fresh green beans, trimmed
Dressing
- 30 g dijon mustard
- 21 g honey
- 15 ml olive oil
- 3 g kosher salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 2 g
- Carbohydrates
- 13 g
- Fat
- 4 g
- Fiber
- 3 g
- Sugar
- 8 g
- Sodium
- 383 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 252 mg
- Calcium
- 51 mg
- Iron
- 1.4 mg
- Magnesium
- 28 mg
- Phosphorus
- 43 mg
- Zinc
- 0.3 mg
- Vitamin A
- 39 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 51 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.12 mg
- Niacin
- 0.8 mg
- Folate
- 37 mcg
- Water
- 103 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of salted water to a rolling boil over high heat.
Add the trimmed green beans to the boiling water. Cook until bright green and crisp-tender, usually 3 to 5 minutes depending on thickness.
While beans cook, whisk together Dijon mustard, honey, olive oil, and salt in a small bowl until fully emulsified.
Drain the green beans thoroughly in a colander, shaking off excess water. Transfer beans to a serving bowl.
Pour the dressing over the hot beans and toss immediately to coat evenly. The residual heat will help the dressing adhere.
Chef's Notes
- For a crunchier texture, shock the boiled beans in ice water to stop cooking, pat dry, and then toss with the dressing just before serving.
- Grainy mustard adds a pleasant textural pop compared to smooth Dijon.
- Ensure the beans are very dry after draining; water will dilute the glaze and prevent it from sticking.
Storage
Refrigerator: 3 days — Store in an airtight container. The beans may lose some brightness due to the acid in the mustard.
Reheating: Serve cold, room temperature, or gently reheat in a pan over low heat.
Troubleshooting
Beans are olive-drab and mushy
Cause: Overcooking or acid discoloration
Fix: Cannot be fixed; serve as 'braised' style or puree into a soup base
Prevention: Cook only until bright green (3-5 mins) and serve immediately after adding the acidic mustard dressing
Cultural Context
Green beans are a staple of the American table, particularly during Thanksgiving. This preparation moves away from the heavy cream-of-mushroom casseroles of the mid-20th century toward lighter, fresher preparations that highlight the vegetable's natural crunch.
