This recipe comes from the October 2011 newsletter. I was very disappointed in this recipe. It makes less than 3 ounces of sauce for about 6 cups of cooked green beans. Only a few molecules of the sauce gets on each green bean. Then comes the ingredients themselves:
DEVILED GREEN BEANS
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 6
1 pound fresh green beans
2 tablespoons vinegar
1 cup water
2 teaspoons Dijon mustard
Clean beans and cut into 1 inch pieces. Cook in the water until tender, about 10 minutes. Drain off water, reserving 3 tablespoons. Mix reserved water, vinegar and mustard. Pour over green beans. Stir until well coated. Serve hot or cold.
Hints: 20 ounces of frozen green beans may be substituted for fresh, if desired.
5 tablespoons of water and vinegar mix and a scant 2 teaspoons of mustard. Not too flavorful. In fact, my husband looked at the serving dish of beans with the sauce already poured over the top and asked when I'm going to add the sauce! Where's the "devil" in this devil sauce??
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| This is with all the sauce on it, without even stirring it in |
We wound up using the Jane Esselstyn 3-2-1 Sauce that I always keep on hand in the refrigerator. It has more vinegar and mustard per serving and has the little bit of maple syrup tang. OK, so it's no longer deviled green beans, just tasty green beans.
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