- 3 pounds fresh green beans
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup cider vinegar
- 2 tablespoons water
- 1-1/2 teaspoons prepared mustard
- Dash salt
- 1 tablespoon butter
- Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
- In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through. Yield: 12 servings.
Originally published as Mustard Green Beans in Country Woman Christmas Annual 2005, p28
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Reviewed Apr. 5, 2010
"My whole family liked the tangy taste of these green beans! Delicious!"