Snap Beans with Mustard and Country Ham

Ingredients for Snap Beans with Mustard and Country Ham

• 1 tablespoon butter, bacon drippings, or vegetable oil

• 90g uncooked country ham, finely diced

• 6 medium spring onions, trimmed and coarsely chopped (including some green tops)

• 450g tender young green beans, tipped and snapped in two if large

• 350ml chicken broth

• 2 tablespoons plain flour blended with 2 tablespoons cold water (thickener)

• 2 teaspoons prepared yellow mustard

• 1/4 teaspoons black pepper, or to taste

How to make Snap Beans with Mustard and Country Ham

1. Melt the butter in a large, heavy saucepan over moderate heat, add the ham and spring onions, and cook, stirring now and then, for 5 to 8 minutes or until lightly browned.

2. Add the beans and broth and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook for 12 to 15 minutes or until the beans are crisp-tender.

3. Meanwhile, combine the thickener and the mustard and set aside. As soon as the beans are done, whisk a little of the hot broth into the mustard mixture, stir back into the pan, add the pepper, and cook, stirring constantly, for 3 minutes or until the broth thickens. Continue cooking uncovered, stirring occasionally, for 3 to 5 minutes or until the sauce has the consistency of a glaze.

4. Taste the beans for salt and pepper, adjust as needed, and serve straightaway.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.