Mustard Beans

Mustard bean - the perfect accompaniment to roast beef (apart from yorkshire puddings of course!)

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.

Mustard Beans

Active Time 2 minutes
Total Time 8 minutes
Servings 4 servings


  • 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.
  • Serve


Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Recipe Type: Side Dish

Nutritional Information

Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12.1% | Vitamin C: 11.7% | Calcium: 2.8% | Iron: 4.6%
Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

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  1. I love green beans! This recipe is so nice and simple I’ll have to try it when beans are back in season.

    • Thanks Joanna.

      Sometimes I love a recipe that take a bit of time and effort but when I’m making a roast there’s so many other things to do at the same time that having side dishes that are quick and simple makes life a lot easier (and lessens the chance that I’ll end up burning something else!).

  2. Wow, Charlotte!
    This is a cool side dish, I definitely want to play around a little more with side dishes. Thanks for the recipe!

  3. Lovely side dish! Thanks for linking to #CookBlogShare

    • Thanks Lucy. I’ll hopefully be linking up again this week, I just need to get on and finish a post. I’m being easily distracted this week!!

  4. Oh yum, I love sprucing up veg like this #recipeoftheweek

    • Thanks Renee (sorry for the lack of accent, I’m on my phone and I’ve no idea how to type one).

      I’ve always neglected my veg and then found it dull. It’s been great to finally put some effort into it and discover how much better it tastes.

      I hope the book is going well.

  5. A lovely twist on a favourite veg of mine

  6. I love the sound of this recipe – so simple, but lots and lots of flavour. I’m definitely going to try this! #CookBlogShare

  7. We had green beans with our steak tonight. Love, love love fine beans with a bit of butter and garlic, but I think I’ll follow your recipe next time for a change. x

  8. This is how we eat our green beans too. It just makes them taste so much better.

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