Snap Beans With Mustard And Country Ham

• 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

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. 4. Taste the beans for salt and pepper, adjust as needed, and serve straightaway.

butter, country ham, scallions, green beans, chicken broth, flour, yellow mustard, black pepper

Taken from www.epicurious.com/recipes/food/views/snap-beans-with-mustard-and-country-ham-350515 (may not work)