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.
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
Mustard BeansPrint Rate Save Go to Collections
- 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.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.