To steam, bring a small amount of water (about an inch deep) to a boil in a pot or large saucepan that is wide enough to hold the steamer basket. Place steamer in the pot, making sure the water does not touch the bottom of the basket. Arrange veggies in the basket, cover the pot, turn heat to low, and steam to desired doneness.
Maple-Mustard String Beans
Serves 4 to 6 as a side dish
1 to 1-1/2 pounds string beans (I used a combination of green and yellow)
1 Tbsp whole-grain Dijon mustard
1 Tbsp maple syrup (I like Grade B - it's darker and richer, great for dressings)
1 Tbsp red wine vinegar
4 Tbsp XVOO
Freshly ground black pepper
- Wash string beans and trim stem ends. Steam beans until they tender but still have some bite, 8 to 10 minutes.
- Whisk together Dijon mustard, maple syrup, red wine vinegar, and pinches of salt and pepper in a large bowl. Slowly add olive oil, whisking constantly.
- Add string beans to bowl with vinaigrette while they are hot, and toss to combine. Season with salt and pepper, if desired, to taste.
- Serve warm or at room temperature.