Garlic and Mustard Green Beans
with Toasted Almonds | Perfect for sharing
These green beans make for a special side dish. Garlic, shallot and mustard give the beans a punch of flavour and the toasted flaked almonds finish it off with a crunch.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Echalion Shallot
200 grams
Green Beans
1 unit(s)
Garlic Clove
12 grams
Red Wine Vinegar
(Contains Sulphites)
17 grams
Wholegrain Mustard
(Contains Mustard)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Nutritional information
Utensils
Instructions
a) Halve, peel and thinly slice the shallot.
b) Trim the green beans.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a medium frying pan on medium-high heat.
b) Once hot, add the shallot and cook until softened, 2-3 mins.
c) Add the red wine vinegar and a pinch of sugar (if you have any). Cook until sticky and glazed, 2-3 mins, then transfer to a bowl and wipe the pan clean.
d) Return the pan back to medium-high heat and add another drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
a) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
b) Cook until the green beans are tender, 4-5 mins, then add the glazed shallot back into the pan.
c) Stir in the mustard (add less if you'd prefer) until everything's combined, then season to taste with salt and pepper.
d) Transfer the mustard green beans to a serving dish. Sprinkle over the toasted flaked almonds to finish.
Enjoy!
