I found some lovely fresh green beans the other day--got home from work
late and tired but starving. I heated up the indoor grill, threw on a
london broil that had been marinating all day (meat tenderizer, red wine
vinegar, chopped garlic, worcestershire sauce, california seasoned
pepper, extra black pepper), nuked a potato and heated up a skillet.
Sprayed the skillet with pam, tossed in the trimmed green beans, and let
them start to brown a bit. Turned them so the other side started to
brown, then added half a cup of water. Covered them and lowered the heat
so they steamed. When they were still slightly crisp, I decided
something on my plate needed to be assertively flavored. I spied some
French's Spicy Brown mustard with horseradish (I love this stuff!). I
squirted some into the pan with the green beans. probably 2 tablespoons
worth. Tossed again so it mixed with the water. Kept the lid off and let
it all reduce until each bean was coated in a thin layer of sauce--3-4
min tops. Meanwhile, my potato finished in the microwave (white "new"
potato--thin skinned) and the steak was ready. I sliced off some of the
meat (I'll be picking at that the rest of the week) and dressed the
potato with a drop of low fat sour cream and some chives.

The steak was good and how can you go wrong with fluffy steamed potato
with sour cream and chives? But the green beans were outstanding!

Still slightly crisp, bright green flavor and then the mustard hits..
and then the horseradish zings you as it hit the back of throat!

I'm making them this way again!

I like this mustard as a sauce for chicken cutlets, or with corned beef,
or cold roast beef, or I'll make a salad dressing with it. (It's great
in a vinaigrette for chicken salad). Good stuff.