Ah, new condiments can be the mother of invention. Such is the case for us recently with Trader Joe's Garlic Mustard Aioli. It's essentially a dijon that's not as strong and much more lemony.
From this new jar of greatness has sprung a favorite new way to cook green beans - smothering them in bacon, carmelized onions, and a buttery wine mustard sauce. This is really flavorful, super easy with ingredients on hand, gluten-free, and low carb. You're in, right?
- 1 lb fresh green beans, trimmed
- 6 strips of bacon, mostly cooked
- 1 whole onion, sliced into small chunks
- 1 tbsp TJ's Garlic Mustard Aioli OR 1/2 tbsp dijon + 1/2 tbsp yellow mustard + 1 clove garlic
- 1 tbsp of white wine
- 1 tbsp of butter, melted
- 1 tbsp olive oil
- dash of salt and pepper
- Lemon slice
- Boil your green beans for about 5-6 minutes on high. Remove from heat and douse with cold water.
- Throw your onion in a skillet with the olive oil. Cook on low for about 10-15 minutes until onions start to carmelize.
- Toss in your mostly cooked bacon at this point and continue to cook on low.
- In a ramekin, combine the salt, pepper, butter, wine, and mustard aioli mixture.
- Add the green beans to your skillet and coat with the mixture and cook for another 4-5 minutes. Spritz fresh lemon or lemon juice over the beans.
- Serve with your favorite protein with green beans. We did a sirloin from TJ's - om nitty nom nom for sure.