Green Beans with Mustard


I saw this recipe for cooking green beans on an episode of Two Fat Ladies. Some of you may be familiar with them. Clarissa Dickson Wright and Jennifer Paterson were two English ladies who traveled around the United Kingdom on a Triumph motorcycle with a side car driven by Paterson.
Their very popular cooking show aired between 1996 and 1999. This series showcased the beautiful English countryside, and a gentile lifestyle as well as preserving classic English recipes. Jennifer and Clarissa introduced me to the popular English dish "Bubble and Squeak".

This two part recipe calls for the preparation of Roman Mustard a few days prior to preparing the recipe. Some state that this mustard recipe actually comes from an ancient Roman cookbook called Apicius written in the late 4th or early 5th century AD.

Green Beans with Mustard

Prepare 36 to 48 hours in advance

* 12 ounces brown mustard seed
* 8 fluid ounces red wine vinegar
* 12 fluid ounces unsweetened red grape juice
* 1 tablespoon salt
* 2 teaspoons cumin seeds, freshly ground
* 2 ounces flaked almonds
* 3 ounces pine nuts
* 1 pound green beans

* 2 tablespoons mustard oil
* 1/2 small fresh green chili, seeded and finely chopped
* 1 large clove garlic, crushed
* 1 teaspoon Roman mustard
* Salt (original recipes calls for Maldon or Malden salt - a fine finishing salt)
* 1/2 teaspoon ground mustard seed
* 1/2 teaspoon cumin seed


Prepare the Roman mustard. Combine the mustard seed, vinegar and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed for 36 to 48 hours. Put into a food processor and whiz for 1 to 2 minutes or until coarsely ground, then add the almonds and pine nuts and whiz very briefly until they are completely broken up, not over-processed.


Trim the beans, then slice them into 1-inch pieces diagonally. Cook in boiling salted water for 5 to 10 minutes, depending on their age. They should be tender but still have a slight bite. Drain.

Heat 1 tablespoon of the oil in the empty pan. Blend the chili, garlic, and mustard together with a pinch of salt. Add to the pan and stir-fry for 30 seconds. Add the beans and stir thoroughly over a very low heat.

In a small pan heat the remaining oil, add the mustard seed and cumin, and cover. Cook until they start to splutter. Pour over the beans and serve immediately.

Yield:4 servings

Click here to print this recipe

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes (Fassoulia
Blanched Green Beans
Cream of Green Bean Soup (Company's Coming)
Fried Green Beans
Dilly Green Beans Recipe - Canning Recipe
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Bean Soup (Company's Coming)
Green Beans a'la Waterman's
Green Beans Almondine

Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Beans and Prosciutto Pasta Salad
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans, Endive & Boston Lettuce Salad
Green Beans in Sour Cream & Tomato Sauce
Green Beans Provençal, Chef Simone Beck
Green Beans Provençal, Cooking Light
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Roman Mustard
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Lemon Green Bean & Celery Salad
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice (Lubia Polo)
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans
Thai Green Beans (Cooking Light)
Three Bean Salad Recipe
White Bean, Green Bean & Red Bell Pepper Salad