Fresh green beans tossed in a slightly sweet Dijon mustard glaze topped with toasted walnuts. Ready in just 10 minutes. Dairy and gluten-free. Low FODMAP diet friendly.
My Grandmother “Oohma” inspired me to learn to cook
Come with be back to 1976, let’s take a little drive down memory lane. When I was a little girl my grandmother cooked a homemade meal for the entire extended family every Sunday. She made biscuits from scratch, breaded and fried the best chicken ever, and prepped fresh green beans then cooked them slowly in a cast iron skillet… I’ll stop now because I think we are all getting hungry (and nostalgic)!
Reminiscing led me to this recipe
I was supposed to be organizing my garage today, as usual, I got lost in a rabbit hole. I found an old picture album and let my memories wander back to childhood. These fond memories eventually took me to my love affair with green beans (yes, I agree, it was a windy road to the beans). I usually experience food driven emotions as “gut feelings”. Today my gut spoke to my brain and said: “let’s make green beans.” I was pleased with this suggestion because my gut usually says “let’s eat cake”.
Y’all these green beans are SO GOOD! The star of this show is the Lemon Dijon Glaze! It takes ho-hum green beans to a whole new level. Let’s make green beans, shall we?
Start with 2 lbs of fresh green beans.
Next, trim green beans snipping off the knobby ends. I prefer using kitchen shears, the feel of snipping each end is therapeutic. Here’s how the folks at Real Simple suggest trimming your beans.
Cook green beans in a large pot of boiling, salted water just until tender, about 5 minutes (4 minutes if you like them super crunchy). Drain. Rinse in cold water (this stops the cooking process). Set aside until you are ready to finish. This step could be done ahead of time.
Put 2 TBSP butter (or olive oil) in a skillet over medium-high heat. Add green beans and toss. Cook for 3-4 minutes until heated through. Season with salt and pepper.
Toast 1/2 cup chopped walnuts at 350 for 3-5 minutes, don’t over toast or they’ll have a burnt flavor.
Make Lemon Dijon glaze. Mix 1 TBSP; dijon mustard, olive oil, honey, and 1 tsp lemon juice. Stir well.
Turn heat off green beans. Toss in Dijon glaze and toasted walnuts.
Recipe Extras and Ideas:
- The lemon in this recipe adds a brightness but is subtle. If you love the taste of lemon like I do, increase from 1 tsp to 2.
- If you are cooking for a large crowd double or triple this recipe. As is, this makes 6 small servings.
- To save time you can cook the green beans, toast the walnuts, and make the glaze in advance. Just before dinner pick up at step 5 below.
- After cooking green beans in boiling water, immediately remove from the heat, drain, and rinse in cold water. If you let the bean sit in the hot water they will continue to cook and become mushy.
- The Dijon glaze is similar to honey mustard dressing. Triple the recipe for the glaze and use the remainder as a salad dressing or a glaze for grilled chicken.
- For a bit more of a savory note add onions and garlic. Saute 1 TBSP minced garlic and a handful of chopped onions in the hot skillet before adding green beans (just before the last step).
Low FODMAP Friendly! Happy Gut Happy Life:)
For my fellow IBS folks, choosing foods that are low in specific types of carbohydrates, called FODMAPS, can help reduce symptoms related to IBS. This recipe contains all low-FODMAP friendly ingredients. Honey is a bit controversial. In some circles, certain types of honey are considered safe, while other lists all honey as problematic. If you choose to avoid honey simply sub it for maple syrup in the Dijon glaze.
- 1 lb fresh green beans, trimmed
- 1 tsp salt (add more after tasting)
- 1.5 TBSP butter (grass-fed is best)
- 1 tsp pepper
- 1/4 cup walnuts, toasted and chopped
- For the Dijon glaze:
- 1 TBSP Dijon mustard
- lemon juice, 1 tsp or 1 good squeeze of half a lemon
- 1 TBSP olive oil
- honey, 1 TBSP (1.5 if you want it sweeter)
- Toast 1/4 cup chopped walnuts at 350 for 3-5 minutes. Watch closely and don’t overcook. Remove and set aside.
- Whisk Dijon glaze ingredients in a small dish and set aside.
- Place green beans in a pot of boiling water. Cook for 5 minutes.
- Drain beans and rinse with cold water (this stops the cooking process)
- Place 1.5 TBSP butter in skillet on Med-High. Add green beans and toss for 4 minutes, until heated through.
- Turn off heat.
- Toss green beans in Dijon glaze and toasted walnuts.