Serves 4 to 6

Fresh green beans, oh what a summer time delight, but this time, try them with the bright flavor of

mustard, instead of masking them with bacon bits.

About 2 pounds of fresh green beans, trimmed and cut into two inch pieces

1 tablespoon of olive oil

1 tablespoon of butter

2 to 3 cloves of Roasting Garlic, finely minced

1 tablespoon of Sweet and Hot Brown Mustard

1/4 cup inexpensive cream Sherry

1/4 cup slivered almonds

Cut the green beans and Blanch. Set aside. * In a heavy skillet, heat the butter and olive oil together.  Add the roasted garlic, mustard and Sherry.  Swirl together over a moderate heat until well blended.  Add the blanched green beans and almonds and cook in the sauce until all are hot through. 

* If you wish your beans more thoroughly cooked, leave in the boiling water until they reach your desired degree of doneness before putting into the cold water.