Recipe

Green beans with a sweet and sour mustard sauce

Recipe from Food from the heart/Onthoukos
Serves 6

I developed this recipe for my first cookbook Food from the heart, which was all about cooking the South African way… Many South Africans love the combination of a sweet and sour taste, which is why this green bean side is a well-known favourite. All you need is a few basic ingredients to prepare this tasty veggie side.

Ingredients

Sauce

100 ml chicken stock

50 ml water

125 ml white wine or grape vinegar

90 ml sugar

1 extra large egg, beaten

10-15 ml (2-3 tsp) dry mustard powder

10 ml (2 tsp) custard powder

salt and freshly ground black pepper to taste

20-30 ml (5-6 tsp) wholegrain mustard

400 g thin green beans, stalks removed

Method

1. Sauce: Whisk all the ingredients, except the wholegrain mustard. Pour into a small saucepan and stir continuously over a low to medium heat until the sugar has dissolved.
2. Simmer gently for 5-10 minutes or until it thickens. Stir in the wholegrain mustard, remove from the heat, and allow to cool down.
3. Beans: Simmer beans in a little water with salt in a saucepan for a few minutes until cooked but still green and crunchy. The beans can also be steamed or blanched for a few minutes, or cover with boiling water and allow to stand for 10 minutes.
4. Drain the beans thoroughly, and arrange on a serving platter. Serve warm or at room temperature with the sauce.

Tip

1. This sauce is delicious with a leftover roast like cold tongue or as a sauce for potato salad.

This Green beans with a mustard sauce recipe was developed for my first cookbook Onthoukos, image by Adriaan Vorster.