MUSTARD-CRUSTED BEEF TENDERLOIN WITH ARUGULA, RED ONION, AND WAX BEAN SALAD
Steps:
- Prepare beef:
- Preheat oven to 425°F.
- Stir together mustards, brown sugar, pepper, and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides, about 2 minutes total.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes. Transfer to a cutting board and let stand until cool, at least 45 minutes.
- Prepare salad while beef is roasting:
- Chill onion slices in water to cover 30 minutes. Cook beans in boiling salted water until crisp-tender, about 5 minutes. Drain beans in a colander and rinse under cold water to stop cooking, then transfer to a large bowl. Add arugula to beans. Drain onion slices and pat dry.
- Make dressing and toss salad:
- Whisk together vinegar, lemon juice, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified.
- Cut beef into thin slices.
- Add onion slices, beef, and enough dressing to arugula and beans to just coat and toss to combine well.
MUSTARD GREENS 'N BEANS
Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.
Provided by Fishnets
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes.
- In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes.
- Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 18.2 g, Fat 5.1 g, Fiber 5.9 g, Protein 5.4 g, SaturatedFat 0.7 g, Sodium 166.1 mg, Sugar 2.3 g
MUSTARD WAX BEANS
This piquant condiment jars wax beans in a solution of turmeric and dry mustard.
Categories Condiment/Spread Vegetable Summer Boil House & Garden
Yield Makes 7 to 8 pints
Number Of Ingredients 7
Steps:
- Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.
CREOLE WAX BEANS
Make and share this Creole Wax Beans recipe from Food.com.
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and green pepper in oil and butter until onion is tender yellow.
- Blend in flour, add tomatoes with juice gradually and cook for 5 minutes.
- Add salt, pepper and beans. Heat thoroughly.
Nutrition Facts : Calories 136, Fat 9.4, SaturatedFat 4.1, Cholesterol 15.3, Sodium 413.1, Carbohydrate 12.9, Fiber 3.7, Sugar 4.3, Protein 2.2
MUSTARD BEAN PICKLES
This was my Grandma's recipe and is the only one I crave when I have roast pork. It reminds me of lunch at Grandma and Grandads.
Provided by cookalot 2
Categories < 4 Hours
Time 1h15m
Yield 7 pts
Number Of Ingredients 7
Steps:
- Wash and string beans.
- Cut into small pieces.
- Boil in salt water until just tender.
- Put sugar, flour, mustard, spices, and vinegar in pot.
- Boil until thick.
- Drain beans and pour dressing over them.
- Seal in sterilized jars.
SWEET PICKLED WAX BEANS
Green beans, cauliflower, carrots, or beets would also work in this preparation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
- Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.
Nutrition Facts : Calories 78 g, Fiber 1 g
MUSTARD WAX BEANS
Make and share this Mustard Wax Beans recipe from Food.com.
Provided by mmlwjr
Categories Vegetable
Time 1h10m
Yield 4 pints
Number Of Ingredients 12
Steps:
- Cook beans in boiling water until just tender.
- Drain well.
- Heat first amount of vinegar in large pot until it boils.
- Measure next 8 ingredients into bowl.
- Stir well.
- Gradually stir in remaining vinegar to make a smooth paste.
- Stir into boiling vinegar until it returns to a boil & thickens.
- Add beans stir gently, return to a boil.
- Fill hot sterilized jars to within 1/2" of top.
- Place sterilized metal lids on jars & screw metal bands on securely.
- For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.
Nutrition Facts : Calories 655.5, Fat 2.5, SaturatedFat 0.2, Sodium 628, Carbohydrate 147.7, Fiber 9.4, Sugar 116, Protein 7.5
HONEY-GLAZED WAX BEANS
Categories Side Steam Quick & Easy Lemon Green Bean Spring Honey Gourmet
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.
MAUREEN'S BAKED BEANS
Wonderful mixture of beans, slowly cooked and really tasty. Maureen had a Labor Day picnic for our block every year and always made these beans. Everyone always looked forward to having this sidedish with dinner.
Provided by Christine Paavola
Categories Side Dish Beans and Peas Baked Bean Recipes
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a small roaster or Dutch oven, mix together the green beans, wax beans, butter beans, kidney beans, and baked beans. Mix in the dry mustard, brown sugar, chili powder, Worcestershire sauce, tomato sauce, and tomato soup.
- Heat a large skillet over medium-high heat. Brown the pork sausage, crumble, and drain the excess fat from the pan. Saute the onion and garlic with the pork until tender, about 5 minutes. Stir the pork mixture into the bean mixture.
- Bake, covered, for 3 to 5 hours in the preheated oven, removing the lid for the final 45 minutes.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 25.1 g, Cholesterol 17 mg, Fat 10.1 g, Fiber 4.2 g, Protein 7.2 g, SaturatedFat 3.5 g, Sodium 680.8 mg, Sugar 13.2 g
MUSTARD BEANS
This is really a bean casserole. The mustard gives the cheese sauce a little bite. This recipe is a family favorite made at every holiday or Sunday dinner.
Provided by ANDREAK
Categories Side Dish Casseroles
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted.
- Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture.
- Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture.
- Bake in the preheated oven 30 minutes, until lightly brown.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 15.3 g, Cholesterol 51.5 mg, Fat 18.8 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 11.6 g, Sodium 911.7 mg, Sugar 4.8 g
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