When I was a kid, you couldn’t PAY me to like green beans. I used to have to gulp them down with huge mouthfuls of milk just so I didn’t gag on them!

Now, I can eat them straight outta the can! LOVE them! It’s funny how our taste buds mellow out to be able to tolerate things we thought we’d NEVER touch when we “grew up”.

So I very much enjoy playing with my food, more so that I ever did as a kid. 😉 And this time I decided to add little mustard in there, that I thought would go extremely well with our Cheddar Ranch ‘n Chive Mashed Potatoes (coming soon!), and our homemade Salisbury Steaks!

There are some ingredients that just seem to be a must for me when whipping up some green beans, though. I always like a little dark brown sugar in there, and usually a splash of sweet, aged, balsamic vinegar, too!

So those two definitely joined the party! 😉

I like a not-so-healthy amount of butter in there as well. But before I’m sent to the galleys, I drain all that “juice” they’re packed in. Replacing all of that sodium, preservatives, and chemicals with just plain unsalted butter. Unsalted butter has one ingredient only. Cream. That’s it. Just. cream. So now it doesn’t sound so bad, does it? 😀 😉

Along with the usual suspects, I added some fresh sliced mushrooms, onions, crisp-cooked bacon, and seasonings including a little dry Ranch Mix!

A the final touch….a little spicy brown mustard!

All of the flavors played nicely together and were a breeze to whip up! Since I was spending much more time on the other two dishes for our supper, I wanted, and needed, something quick and easy to complete our plates. And this was just the ticket!

You can even make these ahead of time, saving the last simmering time until just before supper if you wish.

So if you’re looking for an easy side dish to go with your next meal, do keep this recipe in mind! There are enough flavors and goodies in there, that even the kids just might like them! 😉 Enjoy!! 🙂

6 - 8 servings

Mustard Ranch Green Beans with Bacon & Mushrooms

Ingredients

1 small onion, halved and sliced into thin wedges, as desired
6 Tbl. real butter
8 oz. thick-sliced fresh mushrooms, snap large ones in half if desired
4 strips crisp-cooked lean quality thick-slice bacon

drained well

1 1/2 - 2 Tbl. dark brown sugar, to taste for sweetness
1/2 Tbl. aged sweet balsamic vinegar
2 tsp. dry Ranch Salad Dressing and Seasoning Mix
1 tsp. spicy brown mustard, or to taste
1/4 tsp. coarse ground black pepper
1/8 tsp. regular table salt
1/8 tsp. garlic salt

Instructions

In large saucepan, melt butter and add onion. Sauté until crisp-tender.

Add mushrooms, sauté one more minute, stirring now and then.

Add rest of ingredients mixing in well, and folding in the drained green beans last, and simmer for 1 - 2 minutes until mushrooms and onions are cooked as desired. Gently fold once or twice being careful not to break up the beans.

Serve hot.