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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

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

Energy (kJ)446 kJ
Energy (kcal)107 kcal
Fat5.6 g
of which saturates0.5 g
Carbohydrate9.1 g
of which sugars6.9 g
Protein5.2 g
Salt0.31 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press


Prep the Veg

a) Halve, peel and thinly slice the shallot.

b) Trim the green beans.

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

Bring on the Beans

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.

Finish and Serve

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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