Tired of canned green beans? Jazz up your next meal with these ultra-easy tangy sautéed green beans with mustard and shallots. Truly vegetables at their best!
You know what’s never, ever, ever gonna be a thing on this blog? Green bean casserole.
Nope. Never happening.
Because y’all…WHY? You’re trying to tell me that canned green beans covered in canned cream of chicken soup is a delicacy?
Nah. I’m not buying it.
And that’s because I tried so doggone hard to make you a good green bean casserole. Like so hard. But the dog wouldn’t even eat the versions I made. And even worse? Neither would my family. And even worse than that? Neither would I.
So I changed gears. I created these sautéed green beans with mustard and shallots. Sure there’s no can of french fried onions on top but you’ll live. This is a nice change on canned green beans–you’re gonna use frozen string beans here instead. And the mustard gives the pan sauce a little zip.
Zippy things are good.
Tips for the best sautéed green beans with mustard and shallots
- Use any mustard you like here as long as it’s not yellow. That’s for hot dogs. I used Grey Poupon here or a whole grain mustard is best. I know I sound like Ina Garten but it’s the kind that has the brown seeds in the jar. Yummy stuff.
- Use frozen string beans here. I actually prefer the frozen ones because they are already a little soft from being frozen. If you use fresh ones, they have to be blanched in boiling water first so they cook enough. Just use frozen.
- I think frozen beans beg for salt. You’d die to know how much I put on mine. The recipe will give you a starting point but feel free to adjust as needed.
- I sprinkled some toasted nuts on mine for crunch. You can leave that off completely or use a nut you like. Sliced almonds would be good on these too.
- And the shallots? That’s a small onion–sort of a cross between the flavor of onions and garlic. You’ll find them in a small plastic container in your produce department. Mine are always on the end of a row. And you’ll love them. Their flavor is sort of gentle and lovely. Just peel them and chop them like you would an onion. Shallots are my new kitchen ingredient crush.
Enjoy these with my easy dinner rolls!
Sautéed Green Beans with Mustard and Shallots
Tired of soggy canned green beans? Dress up your meal with the bright flavor of sautéed green beans with mustard and shallots.
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 medium shallots peeled and finely chopped
- 2 tablespoons whole grain mustard
- 1 teaspoon white wine vinegar
- 1 pound frozen string green beans still frozen is fine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup toasted almonds or walnuts optional
In a 12-inch skillet over medium heat, add the butter and oil and let the butter melt.
Add the shallots and cook, stirring often until they soften and start to turn a little golden--about 5 minutes.
Add the mustard and vinegar and use a whisk to combine it. Stir vigorously for about 1 minute to help it come together.
Add the green beans and increase the heat to medium high. Toss the green beans to coat in the sauce and add the salt and pepper. You can add half the salt if you'd prefer and the rest at the end if you need it.
Cook until the green beans are hot all the way through and tender--about 15 minutes, stirring frequently.
Serve warm with the sauce poured over the top and add some toasted almonds or walnuts on top if desired.