Honey Mustard Green Beans with Salami are a side dish that’s nice enough for a special meal, but easy to make and oh, so delicious!
Some recipes are carefully planned. Other recipes, like this one, are created because I need a way to use something up.
Recently, I was thinking about how to make green beans that I had, and I looked to my fridge for inspiration. And there it was! See, I recently made a recipe for my column in mishpacha magazine, and it used a log of salami. I was in Costco, and bought a two pack of salami logs, figuring I would find some way to use the other one. But it sat around for a while, until I was thinking about how to cook my green beans, and I knew instantly that this would be an amazing pairing!
An important thing to keep in mind when cooking, is to keep things as consistent as possible when it comes to knife cuts and textures. To match the shape and texture of the green beans, I cut the onions and salami into long, thin strips.
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FAQ About Honey Mustard Green Beans with Salami
Scroll past the FAQ for the recipe.
Can this be made ahead of time?
This dish is definitely best made fresh, but there are ways that you can make it can be made ahead of time.
Firstly, you can blanch the green beans a day or two ahead of time, and leave them in the fridge until ready to proceed.
You can also make the onion and salami sauce a day or two ahead of time and store in the fridge until ready to serve.
For freshest tasting results, reheat the onion and salami sauce and add the green beans just before serving.
You can also make the entire dish ahead of time and rewarm it by heating the entire thing over high heat, stirring frequently, until just warmed through. Be careful not to overcook it or the green beans won’t be as crunchy as they should be.
This dish is also delicious at room temperature!
Can this be frozen?
I don’t suggest freezing the entire dish, but you can prepare the onion and salami sauce, freeze that alone, then rewarm it add the green beans just before serving (see above).
Can I make this with deli slices of salami instead of a salami log?
I like to use a log of salami, cut into matchstick shape, instead of just thinly sliced deli, because you get some thickness from the salami that you don’t get from thinly sliced deli. If you prefer to use deli slices, you can.
If ordering freshly sliced deli, ask them to slice it extra thick to give the slices the body and texture that this dish benefits from.
Can I make this with a different type of mustard other than wholegrain?
Yes you can! I don’t love plain yellow mustard for cooking, as it doesn’t have as much flavor as some of the other flavors. My go-to for cooking this dish would be dijon mustard, deli mustard and spicy brown mustard.
Can I use frozen green beans instead of fresh?
You won’t get quite the same level of crunchy green beans if using frozen instead of fresh, but it can work! Skip the blanching step. Instead, defrost and drain the green beans, then add them to the sauce.
How can I serve this for shabbos lunch?
This is a great dish for shabbos lunch (I love to serve green beans with the cholent for a fresh, crunchy element to offset the heavy cholent). For best results, I would suggest serving this room temperature (think of it as a salad) instead of attempting to reheat this.
Can I use a different type of deli meat instead of salami?
Sure! I love the flavor of salami in this green bean dish, but you can certainly use something else, such as pastrami or corned beef, instead. If ordering freshly sliced pastrami or corned beef from the deli counter, I would suggest asking them to cut it extra thick. (See above question about sliced deli meat vs. salami log.)
Some more Green Bean Recipes to Try:
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- 1 lb green beans, trimmed
- 2 Tablespoon oil
- 1 large Spanish onion, thinly sliced
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 1 log (14-16 oz) salami, cut into matchstick shape
- 2 Tablespoon stoneground mustard (see FAQ for other options)
- 2 Tablespoons honey
- 2 Tablespoons duck sauce
- 1 Tablespoon soy sauce
- Blanch green beans in well salted boiling water for about 2 minutes, until bright green and still crunchy. Drain, then add to a bowl of ice water to shock and stop the cooking process.
- Prepare the sauce: Heat oil in a large, deep frying pan over medium heat. Add onion and salt and cook, stirring occasionally, for about 5-8 minutes, until just starting to brown.
- Add garlic, salami, honey, mustard, duck sauce and soy sauce. Cook on low for another 10 minutes, until softened and fragrant.
- Increase heat to high. Add green beans and cook, stirring often, for aout 2 minutes, until heated through. Be careful not to overcook or the green beans won't stay crunchy.
Plan ahead: This dish can be prepared a day or two ahead of time. See FAQ for rewarming instructions and additional ways to prep it ahead of time.
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Thanks for visiting! I know this dish will quickly become a favorite in your home! Come back soon, I’ve got a bunch more delicious recipes up my sleeve! -Miriam
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