Honey Mustard Green Beans

I saw something somewhere about a honey mustard veggie and just knew I had to do it with green beans. It is our most consumed vegetable and I am always up for trying something new with my veggies! Now there is a total taboo of an ingredient in here but you know what... who cares. It is COOKING WINE! Yep, I know what they say. If you wouldn’t drink it then don’t cook with it but it worked out. The only reason I have it is because my husband thought he was buying red wine vinegar. It has sat in my pantry unused for all this time so I decided to give it a go.

These are super easy and very flavorful. I actually used whole frozen green beans and they turned out just like fresh do when I cook them in other ways. I don’t suggest canned though. It’ll be a totally different flavor and texture.

If you have a bottle of red or white wine you can use it instead of the cooking wine. I live in a dry county so I do not always have alcohol on hand.

GREEN BEANS LOVE SALT, so you may be shocked at the amount but you do not have to add it all at once. Do to YOUR taste, always.

Ingredients

1 lb frozen or fresh whole green beans

2 Tbs salt

1 Tbs black pepper

1/4 onion, diced

2 Tbs cooking wine or wine

2 Tbs Dijon mustard

2 Tbs honey

1 Tbs butter

How To

min a large skillet melt butter over medium high heat. Add onion to the pan and cook for 2-3 minutes. and green beans. If using frozen, do not thaw beforehand. They will turn to mush. Add some salt and pepper and leave them alone. Let them cook before you mess with them. After 5-7 minutes you can stir them and add your wine. When it has cooked down add honey and dijon and stir gently, you do not want to break your green beans. Cook 5-7 more minutes. Check salt and pepper along the way and add as needed.