Earlier this week, I talked about what I made for dinner Christmas Eve and Christmas Day. While Stacy’s Slow Cooker Ham was the centerpiece of our holiday meal (I will SO be making that again), I prepared some other very nice dishes.
This was one of them.
Being a wee bit tired of the usual green bean dishes, I came across the basis for this one while searching for “holiday green bean” recipes. My variation isn’t much different from the recipe I eventually chose, except I doubled the shallots and took the time to caramelize them. The result was a vegetable side dish that went surprisingly well with the fruity ham and creamy yet spicy sweet potatoes.
Extremely easy and full of subtle but complex flavors, this dish is best made with fresh green beans, although I imagine they would be fine with frozen or canned beans. If you use frozen green beans, thaw them but don’t bother to steam; if using canned green beans, drain them and omit the salt – either way, simply make sure the beans are heated through before adding the sour cream. Don’t scrimp on the tarragon or shallots, and don’t leave out the sour cream; this is a really nice and tasty way to serve green beans.
Mustard Green Beans with Caramelized Shallots
2 ½ tablespoons dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried tarragon
1½ pounds fresh, frozen or canned green beans, trimmed
3 tablespoons butter
1½ cups thinly sliced shallots
¼ cup sour cream
Mix the mustard, salt, pepper and tarragon together well in a small bowl; set aside.
Over medium-high heat, melt the butter in a heavy skillet. When the foaming subsides, add the shallots and reduce the heat to low. Cook the shallots, stirring frequently so they do not burn, until they are soft, brown and caramelized, 20 – 30 minutes.
While the shallots are cooking, steam the green beans (if using fresh), covered, until tender-crisp; keep warm.
Add the steamed green beans to the caramelized shallots; add the mustard mixture and stir until well combined. Heat through and stir in the sour cream. Serve immediately.