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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Echalion Shallot
200 grams
Green Beans**
1 unit(s)
Garlic Clove**
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
17 grams
Wholegrain Mustard
(Contains: Mustard)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Sesame, Brazil nuts, Hazelnuts, Nuts, Pecan Nuts, Cashew nuts, Macadamia Nuts, Pistachio nuts, Peanut)
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 beans are tender, 4-5 mins, then add the shallot back into the pan.
c) Stir in the mustard until everything's combined, then season to taste with salt and pepper.
d) Serve the beans in a serving dish. Sprinkle over the toasted flaked almonds to finish.
Enjoy!
