Best Toasted Green Beans With Mustard Seeds And Garlic Recipes

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT

Steps:

• Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
• Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
• Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
• Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

EASY MUSTARD GREEN BEANS RECIPE WITH GARLIC AND LEMON

Steps:

• Chop the green beans into 2 or 3 equal pieces each. Place in a wide pan and add water with 1/2 teaspoon salt to cover the beans. Cover with a lid and bring it to a boil. Once it starts boiling, remove from heat and drain.
• Mix together wholegrain mustard, minced garlic, chili flakes, lemon juice and zest, olive oil and 1/2 teaspoon salt. Toss with the drained beans. Let it sit for 5 minutes before serving.

TOASTED GREEN BEANS WITH MUSTARD SEEDS AND GARLIC

Steps:

• Trim the beans and chop the beans i half.
• Heat the oil and the butter on medium-high heat for a minute and add in the mustard seeds and wait for them to crackle and pop, this takes about 30 seconds.
• Turn off the heat for a minute or so and then turn back the heat on low and add in the garlic and gently cook until the garlic is pale golden and fragrant. This takes less than a minute.
• Add in the green beans and stir well with the red chili powder and the salt and pepper.
• Cover and cook for 8 to 10 minutes, until the beans are cooked through.You may need to add a few tablespoons of water to keep the garlic and mustard from burning.
• Uncover, turn up heat to high and lightly char/brown the beans to your liking, being careful not to burn the spices.

GARLIC-SESAME GREEN BEANS

Steps:

• In a Dutch oven, bring 10 cups water to a boil. Add green beans; cook, uncovered, 6-8 minutes or until tender. , Meanwhile, in a small skillet, heat oils over medium heat. Add shallot, garlic, salt and pepper; cook and stir 2-3 minutes or until tender., Drain green beans and return to Dutch oven. Add shallot mixture; toss to coat. Sprinkle with sesame seeds.

ROASTED MAPLE MUSTARD GREEN BEANS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with foil.
• Combine the maple syrup, mustards and cayenne in a small bowl and set aside.
• Place green beans and carrots on baking sheet. Drizzle with oil and toss with hands to coat evenly. Sprinkle with salt, toss to coat. Distribute in an even layer.
• Roast for 10 minutes. Remove from oven. Drizzle with syrup/mustard mixture and using tongs, toss to coat evenly.
• Return to oven and continue roasting until beans and carrots are dark golden brown in spots and beans are beginning to shrivel, 10-12 minutes longer.
• Remove from oven, season with a little more salt to taste. Transfer to serving dish and garnish with parsley.

GARLIC ROASTED GREEN BEANS

Steps:

• Brush a 15x10x1-in. baking pan with the oil. Place the green beans, onion and garlic in a single layer in pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender, stirring twice. , Transfer to a serving bowl. Drizzle with vinegar and toss to coat. Sprinkle with pine nuts.

SPICY INDIAN (GUJARATI) GREEN BEANS

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.