Best Green Beans Dijon Recipes

WARM DIJON POTATO SALAD WITH GREEN BEANS

Steps:

• Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water.
• Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking.
• In a mixing bowl combine the remaining ingredients and whisk until smooth.
• Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

GREEN BEANS WITH WARM DIJON VINAIGRETTE

Steps:

• To blanch beans, fill a large stock pot half-way with water. Leave enough room for the beans. Bring to a boil over high heat; add beans and return to a full boil. Boil beans 5 minutes. Drain beans and immediately place in large bowl filled with ice water. Let sit 3 minutes; drain thoroughly. Pat dry with paper towel. Set aside.
• Whisk together vinegar, sugar, onion, garlic, mustard, thyme, salt and pepper in a mixing bowl. Whisk in 4 tablespoons oil slowly; set aside.
• Heat 1 tablespoon oil in large nonstick skillet. Add beans and saute 3 three minutes. Add vinaigrette; stir beans to coat and saute an additional 3 minutes or until heated through. Transfer beans to serving platter; top with almonds and Parmesan cheese. Serve immediately.

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

GREEN BEANS WITH MAPLE-DIJON VINAIGRETTE

Steps:

• Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
• Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
• Toss green beans in dressing mixture or serve with dressing on the side.

DIJON CHICKEN AND GREEN BEANS

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Center one chicken breast on each sheet of aluminum foil.
• In a small bowl, combine mustard, honey and pepper.
• Spoon this over the chicken.
• Top with green beans.
• Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
• Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
• If you're making this on the grill, grill for approximately 13 to 15 minutes.

GREEN BEANS DIJON

Steps:

• Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
• Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
• Stir in Dijon mustard, then reduce heat to low.
• Gradually blend in chicken broth, heating and stirring just until thickened.
• Pour sauce over beans, tossing until coated.
• Season to taste with salt and pepper.

LEMON DIJON GREEN BEANS

Steps:

• I usually steam the green beans for 5-7 minutes to get them a bit tender.
• Melt butter or margarine in large frying pan.
• Add green beans and cook on medium hight heat until coated with butter.
• Add lemon juice, mustard and dill.
• Toss with beans until coated well and heated through.
• Check taste, add salt or pepper if desired.
• Sprinkle with toased almonds before serving.
• Note, almonds can be toasted in oven on a baking sheet 350 degrees for 5-7 minutes.

GREEN BEANS WITH DIJON MUSTARD AND CARAMELIZED SHALLOTS

Steps:

• Heat frozen green beans according to package directions. (Cook fresh green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes. Drain; rinse under cold running water and drain again.).
• Melt 1 Tbutter in heavy large skillet over medium-high heat. Add shallots and saute until deep brown and crisp ( I usually just cook until soft and transluscent). (Green beans and shallots can be prepared 2 hours ahead. Let stand at room temperature.).
• Melt 1 T butter in heavy large pot over medium-high heat. Whisk in mustard. Add green beans; toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on platter. Sprinkle with shallots.

POTATO AND GREEN BEANS DIJON

Steps:

• Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
• Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
• Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
• Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
• Serve warm.

LEMON DIJON GREEN BEANS

Steps:

• Steam the green beans for about 6-8 minutes, just until they reach that delicious crispy yet tender point. While the beans steam, combine the rest of the ingredients in a small bowl. Drain the beans and place them in a pretty bowl. Toss with the sauce and serve immediately. Or prepare the beans and mix with the sauce early in the day, and take them to a picnic. The beans are just as delicious cold. Optional: slivered almonds, chopped walnuts, a teeny pinch of good sea salt

LEMON-DIJON GREEN BEANS ALMONDINE

Steps:

• Melt margarine in large skillet on medium-high heat. Add beans; cook and stir 5 min. or until crisp-tender.
• Stir in lemon juice, mustard and dill; cook 2 to 3 min. or until heated through, stirring frequently.
• Sprinkle with nuts.

GREEN BEANS WITH BALSAMIC, DIJON AND DILL (THANKSGIVING)

Steps:

• Cook beans in a saucepan of boiling, salted water until crisp-tender; drain and keep warm.
• Combine shallots, mustard, vinegar, olive oil and lemon juice in a small saucepan. Add salt and pepper to taste and whisk together.
• Heat mixture, then pour over the beans; toss to coat.
• Sprinkle with the dill and serve immediately.

GREEN BEANS WITH ROASTED CHESTNUTS IN A DIJON SAUCE

Steps:

• VARIATIONS: 1- Add 30 ml (2 tbsp) white wine vinegar to sauce.
• 2- Replace the chestnuts with grilled almonds or hazelnuts.
• Preheat oven to 160C (325F).
• Roast chestnuts thusly: cut a small cross into the base of each chestnut, place on a cookie sheet and cook until the chestnuts start to open, about 45 minutes.
• Remove from oven and let cool.
• Meanwhile, cook the green beans in salted, boiling for two minutes, plunge into iced water and drain thouroughly.
• Place in a serving dish and set aside.
• Cook green onions and garlic in olive oil and butter until softened bit not golden.
• Set aside.
• Peel and quarter roasted chestnuts.
• Sprinkle over green beans.
• Combine the green beans and mustard, pour over green beans and chestnuts.
• Add salt and pepper to taste.

DIJON POTATOES AND GREEN BEANS

Steps:

• 1. Bring a large pot of water boiling over high heat. Add potatoes; cook 4 minutes. Add green beans; cook until veggies are tender, about 6 minutes more. Test for doneness, drain.
• 2. Meanwhile, in large serving bowl, whisk together the oil, lemon zest, lemon juice, mustard, garlic, salt and pepper until blended. Stir in the parsley. Add potatoes and beans; toss until coated. Serve warm.

GREEN BEANS DIJON

Steps:

• Combine first 3 ingredients in a bowl. Place beans in a 2-quart casserole dish. Cover with lid; microwave on high 6 to 8 minutes. Uncover; stir in mustard mixture; toss well to coat. Cover and microwave on high 2 minutes. Serving size:1/2 cup beans.

WARM DIJON POTATO SALAD WITH GREEN BEANS

Steps:

• Place the potatoes in a large pot and cover with cold water by at least a couple inches. Salt the water generously, bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain and rinse under cold water. Bring another pot of salted water to a boil and throw the beans in just for a minute or two until they turn bright green. Strain them and run them under cold water to stop the beans from cooking. In a mixing bowl combine the remaining ingredients and whisk until smooth. Cut the potatoes in half lengthwise and then into roughly 1 inch chunks. Cut beans in half. Toss the potato chunks in the dressing and then toss in the green beans and the parsley.

DIJON CHICKEN WITH GREEN BEANS

Steps:

• 1. Cut four pieces of foil and place the chicken on the foil.
• 2. Mix the dijon, honey and pepper, pour over the chicken breasts.
• 3. Divide the green beans evenly and place on top of the chicken breasts. Wrap the foil to create a sealed packet.
• 4. Bake at 450 degrees for 18 to 20 minutes. ENJOY!