- 1 tablespoon butter, bacon drippings, or vegetable oil
- 3 ounces uncooked country ham, finely diced
- 6 medium scallions, trimmed and coarsely chopped (including some green tops)
- 1 pound tender young green beans, tipped and snapped in two if large
- 1 1/2 cups chicken broth
- 2 tablespoons all-purpose flour blended with 2 tablespoons cold water (thickener)
- 2 teaspoons prepared yellow mustard
- 1/4 teaspoon black pepper, or to taste
- Melt the butter in a large, heavy saucepan over moderate heat, add the ham and scallions, and cook, stirring now and then, for 5 to 8 minutes or until lightly browned.
- Add the beans and broth and bring to a boil. Adjust the heat so the broth bubbles gently, cover, and cook for 12 to 15 minutes or until the beans are crisp-tender.
- Meanwhile, combine the thickener and the mustard and set aside. As soon as the beans are done, whisk a little of the hot broth into the mustard mixture, stir back into the pan, add the pepper, and cook, stirring constantly, for 3 minutes or until the broth thickens. Continue cooking uncovered, stirring occasionally, for 3 to 5 minutes or until the sauce has the consistency of a glaze.
- Taste the beans for salt and pepper, adjust as needed, and serve straightaway.