Garlic and Mustard Green Beans
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Garlic and Mustard Green Beans

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Echalion Shallot

200 grams

Green Beans

1 unit(s)

Garlic Clove

1 unit(s)


10 grams

Unsalted Butter

(Contains Milk)

15 grams

Pine Nuts


Nutritional information

Energy (kJ)668 kJ
Energy (kcal)160 kcal
Fat9.7 g
of which saturates3.4 g
Carbohydrate14.1 g
of which sugars11.6 g
Protein4.9 g
Salt0.03 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press



a) Halve, peel and thinly slice the shallot.

b) Trim the green beans.

c) Peel and grate the garlic (or use a garlic press). 

d) Zest the orange

toast pinenuts


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, 1-2 mins.

c) 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.


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