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Sautéed Green Beans with Mustard and Shallots

Rachel Ballard
  • 20 minutes
  • Serves 5

INGREDIENTS

2

Shallots, medium

1 lb

String green beans, frozen

2 tbsp

Mustard, whole grain

1/2 tsp

Pepper

1 tsp

Salt

1 tbsp

Olive oil

1 tsp

White wine vinegar

1/2 cup

Almonds or walnuts, toasted

3 tbsp

Butter