This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.