Thursday, September 8, 2011

Yummiest Green Beans Ever **

These were pretty good.  I like the flavor of the honey mustard and ham, which totally surprised me.  I don't think they work well with the frozen beans, though.  I had to cook them twice as long, just to get them to stop having that "wet" feeling to them.  I know Amy said she used fresh green beans, and I think that would be delicious.  I'd also consider trying canned beans, and just cutting out the salt.  You would just have to cook it long enough to warm the beans, which would probably be better than the frozen.  Either way, for as easy as they were, I'd probably make them again.  They didn't wow us or anything, but everybody ate some, with no complaints.

(Amy ~ amylz ~ All Recipes)

1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1/2 cup chopped cooked ham
2 1/2 tablespoons red wine vinegar
1 (16 ounce) package frozen cut green beans, thawed and drained
1 tablespoon honey mustard
kosher salt to taste

1. Heat the oil in a large skillet over medium heat. Add the onion and ham; cook and stir until brown bits start to show up on the bottom of your pan, 5 to 10 minutes.
2. Mix the red wine vinegar into the pan, scraping up the browned bits from the bottom. The vinegar will evaporate quickly - don't panic. Mix in the mustard, and reduce the heat to medium-low. Add the green beans and stir to coat. Cook just until tender but still crisp, about 5 minutes. Season with kosher salt and serve.
Yields: 5 servings

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