I love roast dinners, but I’ve always been guilty of focusing on the meat, potatoes and yorkshire puddings and neglecting the vegetables. Simple boiled carrots, broccoli and peas were always a staple on the side of my roasts – pretty dull. As a result I always finished these first, to get them out of the way so that I could move onto the good bits.
I decided that I should give this neglected aspect of my roasts some attention and since then I’ve been playing around with my vegetables to see if I can make them a bit more interesting.
One of my favourites is these mustard beans. They taste great on the side of any roast, but I think they’re particularly suited to roast beef.
- 300 g Fine Beans
- 1 tbsp Butter 15g
- 1 tbsp Wholegrain Mustard
- 1 tsp Lemon Juice
- Salt and Pepper
- Bring a pan of salted water to the boil, add the beans and cook for 6 minutes
- Once the beans are cooked remove from the heat and drain
- Melt the butter (1 tbsp) in a saucepan on a low heat
- Once the butter is melted, add the wholegrain mustard (1 tbsp), lemon juice (1 tsp) and season with salt and pepper.
- Add the cooked beans to the pan and stir until the beans are completely coated in the butter/mustard mix.
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