Herb and Mustard Beans
|Yellow wax beans||1 Pound|
|Water||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Teaspoon|
|Shallots||3 , quartered|
|Lime||1 , juiced|
|Whole grain mustard||1 1⁄2 Tablespoon|
|Chopped fresh basil||1 Teaspoon|
|Chopped italian parsley||1 Teaspoon|
|Chopped toasted hazelnuts||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
Place the beans and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 7 minutes, or until tender; stop and stir after 3 minutes.
Drain and return the beans to the bowl.
Warm the oil in a small no-stick skillet over medium-low heat.
Add the shallots and cook for 8 minutes, or until soft and brown all over.
In a small bowl, stir together the lime juice and honey.
Add to the skillet.
Stir in the mustard, basil, and parsley.
Pour the shallot mixture over the beans.
Add the hazelnuts and toss to coat.
Season with the salt and pepper.