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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 6 servings |
||
| Calories 80 | ||
| Calories from Fat 37 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 85mg | 3% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.5g | ||
| Protein 1.6g | 3% | |
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Ingredients
- 1 lb frozen cut green beans
- 2 tablespoons butter or margarine
- 2 tablespoons prepared mustard
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
Directions
1
Cook beans on high for 9 minutes or until tender crisp in microwave, stir once then let sit covered Microwave butter or margarine in small bowl on high 45 seconds or until melted Add mustard, sugar, lemon juice and vinegar, stir until smooth.2
Drain beans, add mustard mixture, toss to combine.3
Microwave, covered, on high 1 minute or until heated through.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Beans
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Microwave
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Novelty
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: John Sauerbeck
On Apr 10, 2006
It was an easy recipe. We did not like it. The mustard overpowered the beans. I think the better way, is to cook the beans in the oven, the microwave did not work.
From: evewitch
On Oct 2, 2005
This recipe was really easy to put together. However, I thought the sauce was too tangy and too runny. I kind of wonder if I should have used lemon juice or vinegar?
From: rosslare
On Oct 30, 2005
We like strong flavors and this sure is tasty. Maybe even so much, that I would reduce the acid to either lemonjuice or vinegar, just like evewitch suggested. It wouldn't thin the sauce so much either, that way. I used olive oil instead of butter, forms the emulsion with acid just the same. Requires more salt, though. This was great with the Pounded Pork Chops recipe.
From: Bergy
On Jan 6, 2003
We really enjoyed this recipe - it is easy quick & tasty. I used fresh Frenched beans Mixed the sauce in a small saucepan, made it early in the day and heated it when I cooked the beans Thanks Tebo for a keeper
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