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.