Perk up green beans with an Asian flair - teriyaki baste and glaze, mustard and crunchy cashews.
Take a shortcut if cooking fresh beans seems time-consuming. Use one and one-half bags (16 ounces each) frozen cut green beans. Cook beans as directed on bag.
For 12 servings, use 4 cups water, 2 1/4 pounds beans, 3 tablespoons teriyaki glaze, 2 tablespoons margarine, 1 tablespoon plus 1 teaspoon honey, 1/4 teaspoon mustard, 3/4 cup pepper strips and 3/4 cup cashew pieces. Prepare in 6-quart Dutch oven.
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