Dec 12 MUSTARD BEANS

THESE MAKE A GREAT SIDE DISH FOR A SUMMER PICNIC AND ARE GREAT WITH GRILLED FISH OR CHICKEN. YOU CAN ALSO WIPE THE MUSTARD OFF AND USE THEM TO GARNISH YOUR FAVOURITE CAESAR OR BLOODY MARY COCKTAIL

Ingredients

• 1 lb (500 g) green beans, trimmed
• 1/4 cup (60 mL) vinegar
• 1/4 sugar (60 mL) or honey
• 1/2 cup (125 mL) water
• 1/4 cup (60 mL) bright yellow ballpark mustard
• 1/4 cup (60 mL) grainy Dijon mustard
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) salt

Directions

In a small saucepan set over medium-high heat, combine all ingredients, except beans; bring to a boil. In a large pot of boiling salted water, blanch the beans, cooking for about 1 minute. Remove beans from water and plunge immediately into an ice bath to refresh. Drain and place beans into a heatproof bowl. Pour hot mustard mixture over beans and place in the refrigerator until chilled.

Serves 4

Credit: Alex Svenne