Green Beans with Shallots

12:18 am on 28 February 2009

Serves 6-8


  • 2 tablespoons olive oil
  • 2 tablespoons chopped shallots
  • 1 clove garlic, crushed
  • 1 tablespoons creamy Dijonnaise mustard
  • Salt and freshly ground black pepper
  • 500g green beans, trimmed and halved


1. Put oil in a small saucepan with shallots and garlic, cover with a lid and cook gently until softened. Turn off the heat and add mustard and freshly ground black pepper to taste.

2. Cook beans in gently boiling, salted water until crunchy-tender, or done to your liking. Drain beans, refresh with a cup or two of cold water and transfer them to a bowl. Add the mustard dressing and toss until the beans are evenly coated. Serve immediately.

Beans contain fibre along with Vitamins A and C and some of the B group, giving them a good antixoidant rating.

From Afternoons with Jesse Mulligan

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