- 1 tablespoon yellow mustard
- 3 tablespoons honey
- 3 tablespoons vinegar
- 4 cups green beans, canned, frozen or cooked from fresh
For fresh green beans, cook until tender.
Heat a medium saucepan or skillet over medium-low heat. Add mustard, honey and vinegar and mix well. Cook until sauce boils and becomes thick, about 10 minutes.
Add green beans and stir to coat evenly. Cook until beans are heated through. Serve warm.
Refrigerate leftovers within 2 hours.
4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.
Honey is not recommended for children under 1 year old.