Warm Mustard Green Beans


Created for the 2 L Saucier Pan


  1. Using the saucier pan, cook green beans in boiling water for 6 minutes or until crisp-tender, drain
  2. In a bowl, combine the green beans and shallots, toss
  3. Heat the saucier pan to medium; add vinegar, mustard, olive oil, salt, and black pepper. Cook for 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Turn off the heat
  4. Add beans and shallots back into the saucepan
  5. Toss well to coat. Serve immediately


  • 1½ lbs (680 g) green beans, cleaned and trimmed
  • ¼ cup (60 ml) shallot, finely diced
  • 2 Tbsp (30 ml) red wine vinegar
  • 3 Tbsp (45 ml) whole grain mustard
  • 1 Tbsp (15 ml) olive oil
  • ¼ Tsp (1 ml) salt
  • ¼ Tsp (1 ml)pepper

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Created for: 2 L Saucier Pan
Cooking Time: 6-8 minutes
Serving Size: 6