Not Your Mama’s Greenbeans

There has NEVER been a time in all my years of cooking that I made something and then ate the ENTIRE thing myself.

Until now ….

green beans

I was eating these wonderful beans as I was posting about them!  And with each and every word I typed I kept eating ….

green beans

and eating …..

green beans

and eating….

green beans

Every word I type is true!  I just couldn’t stop eating these beans.

green beans

Each bite had a little bit of something.

One bite had more of a maple flavor.

The next had the saltiness of the feta cheese.

The next had the most amazing roasted pecans.  If there is ONLY ONE thing you take away from todays post is … you absolutely MUST roast the pecans in the oven for about 4-5 minutes.  Roasting the pecans brings out their flavors which will make your heart sing!

These green beans will FOREVER be on my list!

There is a delicious harmony between balsamic vinegar, mustard and syrup.  The flavors of the vinegar and mustard are quite strong, tart and acidic.  The maple syrup helps balance that with a wonderful sweetness and the overall taste is a true melody of flavors!

Unless your kids are open to strong flavors like balsamic vinegar, dijon mustard and real maple syrup, these beans are better left to the adults, which (to be perfectly honest) is 100% OK with me!  🙂

Please try these beans the next time you need an idea for a side dish.  They are truly spectacular!!!


Not Your Mama’s Greenbeans



  • 11/2 lbs fresh green beans, washed and trimmed
  • 2 Tablespoons butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1/3 cup chopped pecans
  • 12 Tablespoons Craisins
  • 2 Tablespoons slivered almonds
  • 12 Tablespoons fresh feta cheese

Dijon Maple Sauce

  • 12 teaspoons PURE maple syrup, no fake stuff!
  • 1 teaspoon dijon mustard
  • 2 teaspoons balsamic vinegar
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees.
  2. Place the pecans on a small baking sheet and roast for 4-5 minutes. Set aside.
  3. In a small bowl, mix together the maple syrup, mustard, vinegar and salt and pepper, Set aside
  4. Boil some water in a saucepan, put the green beans in a colander and place in the pot, cover and let steam for 8-10 minutes or until a fork can easily pierce the beans.
  5. Meanwhile, sauté the shallots and garlic in the butter over low heat to soften.
  6. When the beans are done add them to the shallots.
  7. Add the dijon mustard sauce and stir to coat.
  8. Plate the beans and top with the pecans, slivered almonds, feta cheese and Craisins.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too! 🙂

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