Climb­ing that hill of in­ex­pen­sive green beans

Honey Cre­ole Mus­tard Green Beans

The Hamilton Spectator - - FOOD - KATIE WORKMAN

That mo­ment of sum­mer ar­rives when the green beans are piled so high at the mar­kets and be­ing sold at such a low price, you feel like you’d be a fool not to pick up a pound or two or five.

So you bring home that hill of green beans, and you have to fig­ure out what to do with them.

That’s where bean sal­ads come into play. They are por­ta­ble, pic­nic­wor­thy and can be made ahead of time.

This one is so sim­ple — re­ally just beans with a vinai­grette. A day in the fridge will deepen the flavour.

If you wanted to go for a warm bean salad, skip the ice-wa­ter bath and cook the beans for about five min­utes un­til still crisp-ten­der. Drain and toss the warm beans with the vinai­grette, then let cool slightly. The beans will con­tinue to soften a bit as they cool in the vinai­grette, so make sure to drain them be­fore they are too ten­der.

Cre­ole mus­tard is a coarse, stone­ground mus­tard, zippy and with a nice, nubby tex­ture. Any Louisianan will tell you, don’t you dare make a re­moulade sauce with­out it.

But if you wanted to use a coarse Di­jon, that will also work just fine (just don’t shoot your mouth off about it down South).

MAKES 4 TO 6 SERV­INGS

1½ pounds green beans, trimmed 1 ta­ble­spoon honey 1 tbsp Cre­ole mus­tard 1 tbsp ap­ple cider vine­gar 1 tbsp ex­tra vir­gin olive oil ½ tea­spoon salt, plus more if needed Freshly ground black pep­per to taste

Bring a large pot of salted wa­ter to a boil. Fill a medium-size bowl with ice wa­ter. Add the green beans to the boil­ing wa­ter and cook un­til just ten­der, six to eight min­utes. Drain well, and plunge them into the bowl of ice wa­ter. Drain when they have cooled.

While the beans are cook­ing, in a large serv­ing bowl, whisk to­gether the honey, Cre­ole mus­tard, vine­gar, olive oil, ½ tea­spoon salt, and pep­per.

Toss the cooled green beans in the dress­ing, taste and ad­just sea­son­ings as needed, and serve at room tem­per­a­ture.

Per serv­ing: 104 calo­ries (35 from fat); 4 gram fat (1 g sat­u­rated; 0 g trans fats); 0 mil­ligrams choles­terol; 339 mg sodium; 16 g car­bo­hy­drate; 5 g fi­bre; 10 g su­gar; 3 g pro­tein.

SARAH CROW­DER, THE AS­SO­CI­ATED PRESS

This one is so sim­ple — re­ally just beans with a vinai­grette. A day in the fridge will deepen the flavour.

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