Green Beans with Mustard Recipe

by Joseph Yacino | Sep 9, 2019 | Recipes

The Side Dish That Steals the Show: Green Beans with Mustard

Let’s be honest: side dishes are often the unsung heroes of the dinner table. We spend hours obsessing over the perfect roast or the main protein, only to steam some vegetables as an afterthought.

At YadaChef, we’re on a mission to change that. Enter our Green Beans with Mustard—a recipe that is fast, vibrant, and packed with enough personality to rival any main course. If you’ve ever found green beans a bit “boring,” this zesty, sophisticated twist is about to change your mind.

Get the Full Recipe Here!

Why Mustard?

Mustard is one of the most versatile tools in a chef’s arsenal. It provides acidity, a bit of heat, and a creamy texture without the need for heavy dairy. In this recipe, the mustard acts as a bright “pop” that cuts through the earthiness of the beans, making the whole dish feel light and elevated.

The Secret to Perfect Green Beans

The key to this dish is the texture. Nobody likes a mushy green bean!

The Blanch: we suggest a quick blanch in boiling salted water followed by an immediate “shock” in ice water. This locks in that stunning bright green color and ensures a perfect “snap” in every bite.
The Sauté: A final toss in a hot pan with the mustard sauce allows the flavors to glaze the beans beautifully.

Why You’ll Love This Recipe

Under 15 Minutes: This is the ultimate “I need a vegetable now” recipe. It comes together in the time it takes for your meat to rest.
Pairs with Everything: These beans are just as comfortable next to a Thanksgiving turkey as they are alongside a grilled salmon fillet or a simple Monday night chicken breast.
Pantry Staples: Aside from the fresh beans, you likely already have the ingredients—mustard, olive oil, and maybe a little garlic or shallot—in your kitchen right now.

YadaChef Tips for Success

Freshness Matters: Look for beans that are firm and snap easily when bent. Avoid any that look shriveled or have brown spots.

Elevate Your Weeknight

Healthy eating doesn’t have to be bland. With a little bit of “zing” from the mustard, these green beans become a dish you’llactually look forward to eating

ROMAN MUSTARD:

12 ounces/340g brown mustard seed

8 fluid ounces/250ml red wine vinegar

12 fluid ounces/375ml unsweetened red grape juice

1 tablespoon/15ml salt

2 teaspoons/10ml cumin seeds, freshly ground

2 ounces/56g flaked almonds

3 ounces/85 pine nuts

1 pound/450 green beans

2 tablespoons/30ml mustard oil

1/2 small fresh green chili, seeded and finely chopped

1 large clove garlic, crushed

1 teaspoon/5ml Roman mustard

Salt (preferably Maiden salt)

1/2 teaspoon/2ml ground mustard seed

1/2 teaspoon/2ml cumin seed

To make about 1 1/2 pints/710ml of 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.

Top and tail the beans, then slice them into 1-inch/2.5cm 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/15ml 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.