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"Fried" Green Beans w/ Honey Mustard Dip

November 1, 2010

When I was a kid, one of my favorite activities was sitting with my grandfather in front of huge bags of green beans that he had picked from the local U-pick farm and snapping the ends off of them. My grandfather loved to gnaw on the raw beans and chat away with me. This year, Kenya and Chloe planted their first bean stalk and when the beans were finally ready, the two of them had the best time picking them, snapping the ends off and helping me steam them for dinner.

Fresh green beans are crisp, sweet and delicious, but after a summer full of simple preparation I decided to test drive this version. My kids love almost any food with a crispy crust, so I should have known what a big hit it would be. Because the beans are baked, they have the crunchy coating of fried beans, but are totally healthy. But the real star of this dish was the ginger-honey mustard dipping sauce. Chloe was busy dipping and dunking her veggies in it (and when she ran out of beans she even tried to drink it!).

Whenever you want to change things up a bit and put a spin on what seems like the everyday ho-hum veggie, try this and see how your troops react.

Dipping Sauce

1/4 Cup Mustard (yellow or Dijon)
1 Tbsp Honey

1. Place ingredients in a bowl and whisk until combined.
2. Serve.

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Fried Green Beans w/ Honey Mustard Dip

  • Prep Time:10 minutes,
  • Cook Time: 30 minutes,
  • Total Time: 40 minutes,

Ingredients

  • 1 cup whole wheat panko or bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/4 cup flour
  • green beans, cut into bite size pieces (about 2-3 inches long)
  • olive or canola oil spray

Preparation

  1. 1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
  2. 2. Mix the first 3 ingredients in a bowl.
  3. 3. Whisk the egg in a separate bowl.
  4. 4. Place the flour in another bowl.
  5. 5. Make an assembly line with the three bowls, first dipping the green beans into the flour, then the egg and finally into the bread crumb mixture, coating the beans evenly and repeating with the remainder of the beans.
  6. 6. Place all of the coated green beans on the baking sheet or on a rack above a baking sheet. Arrange beans so that they’re not touching, spray with oil and bake for 30 minutes or until the bread crumbs are golden.
  7. 7. Serve with dipping sauce.
  8. * If freezing, after step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a Ziploc bag, label with the date and name of the recipe, and freeze. When you’re ready to eat – take them out of the freezer and put them in the oven, adding at least another 3-5 minutes to the baking time.
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Comments






  1. Dina

    January 10, 2013 at 7:34 am

    Reply

    Can I use frozen green beans for this recipe?

    • catherine

      January 10, 2013 at 11:47 am

      Reply

      No, the frozen green beans will be too mushy. :( Fresh is the best for this one!

  2. Pingback: Fresh Green Beans: What to do, what to do? « Stylish Piggy

  3. Meghan

    May 5, 2011 at 9:15 am

    Reply

    I recently discovered your blog/website as I was searching for ways to get my 2.5 yo to eat more vegetables and other healthy options and this was one of the first recipes I tried. It has been a hit with my 2.5 yo, even though she tells us she hates green beans!

  4. marta

    February 13, 2011 at 12:32 pm

    Reply

    These are so delicious and my 1.5 year old ate them up. For the dip, I used maple syrup instead of honey and it was tasty.

  5. Lara

    January 19, 2011 at 6:51 pm

    Reply

    I liked it but my kids didn’t :o (

  6. Jess

    November 17, 2010 at 11:33 am

    Reply

    Is there any way we can get a program for this? My little beans looks pathetic last night! Even with double coating them I just couldn’t get the bread crumbs to STAY on! Of the ones I did cook they were very yummy, I’d just like to get a whole batch :)

    • Jess

      November 17, 2010 at 11:34 am

      Reply

      *looked

  7. Jenn

    November 16, 2010 at 1:50 pm

    Reply

    These were awesome – you’d never know there were actually green veggies underneath that breading! The whole family enjoyed them! Thank you! :)

  8. Allyson

    November 13, 2010 at 9:20 pm

    Reply

    Anyone tried these with flash frozen green beans? I picked up some amazing organic frozen beans as it’s hard to find fresh organic beans now that it’s late fall.

  9. Lorrie

    November 8, 2010 at 12:06 pm

    Reply

    I love the ideas for the egg substitue! My 3 year old son has an egg and wheat allergy. Any ideas?

    • catherine

      November 9, 2010 at 3:27 pm

      Reply

      you can use buttermilk :)

      • Lorrie

        November 10, 2010 at 10:20 am

        Reply

        I’ll try that! Any ideas for something crunchy to coat them with besides bread crumbs? I’m thinking crushed Corn flakes or Rice Krispies?

  10. Paola

    November 6, 2010 at 7:38 pm

    Reply

    …they were yummy, but my string beans never got that coated…..any suggestions?? Thanks for sharing this recipe =)

    • catherine

      November 9, 2010 at 3:33 pm

      Reply

      did you use eggs? try double coating them :)

  11. Erin

    November 3, 2010 at 5:54 pm

    Reply

    we have just planted out a whole heap of beans, would butter beans (yellow) work as well? i like to mix things up for my two boys.thanks

    • catherine

      November 3, 2010 at 6:15 pm

      Reply

      I used yellow beans too in this and they work great!

  12. Kirsten

    November 3, 2010 at 9:30 am

    Reply

    did you mean 350 degrees instead of 450? i tried these yesterday and i had to take them out 10 min early and they were already burnt.

    • catherine

      November 3, 2010 at 6:16 pm

      Reply

      Every oven is different, try doing them at 425.

  13. Sarah@narutaldiabetic

    November 2, 2010 at 7:50 am

    Reply

    I have a million green beans from our CSA, so we’ll definitely make this recipe! Great idea!

  14. Lisamarie

    November 1, 2010 at 9:17 pm

    Reply

    Thanks so much, my husband and I are trying to find new ways to cook veggies since our son refuses to eat most veggies! I think the dipping sauce might make him more interested and the breading will be a nice change in taste!

  15. Elizabeth

    November 1, 2010 at 6:40 pm

    Reply

    As we are moving into winter, and fresh veggies are not available, would canned green beans work?

    • catherine

      November 2, 2010 at 5:12 pm

      Reply

      They might, you would have to pat them dry and dip them into the flour, egg and breadcrumbs and bake. But they will come out a little over done so i would cut down on the cooking time till they are golden.

  16. Kathleen

    November 1, 2010 at 3:17 pm

    Reply

    What can I use to substitue for eggs? My son is allergic to eggs. Thanks!

    • Amy

      November 1, 2010 at 5:25 pm

      Reply

      Kathleen,

      You can use buttermilk if your son doesn’t have a dairy allergy. Or, since mine has both an egg and dairy allergy, I use plain soy milk. It won’t be quite the same, but it works!

      • Jacqui

        November 1, 2010 at 6:38 pm

        Reply

        I agree with using buttermilk. My daughter has an egg allergy as well, and we use buttermilk to replace egg in a lot of breaded recipes.

        • Kathy

          November 3, 2010 at 4:51 pm

          for egg substitution, i like to use coconut milk for breading recipes since my sweet girl has a dairy allergy too.

        • Michelle

          November 3, 2010 at 6:48 pm

          We made the tonight! Instead of using eggs, we used plain yogurt. We dipped in flour, then plain yogurt, then bread crumbs. They are delicious!! You can use soy yogurt, if there is a dairy issue!

  17. Kim

    November 1, 2010 at 2:26 pm

    Reply

    What makes the dipping sauce “ginger” honey-mustard the only ingredients I saw listed were honey and mustard. Are you also adding crushed ginger? How much?

    • catherine

      November 2, 2010 at 5:14 pm

      Reply

      Sorry for the typo, there is no ginger in the dip.

  18. Margaret

    November 1, 2010 at 1:38 pm

    Reply

    Yay! I’ve been looking forward to these!



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