Green beans with mustard seeds

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Indian-inspired, fresh green beans with garlic and mustard seeds are everybody's favorite.

Preparation time: 20
Cooking time: 5

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v v n g d 

Tags: side ยท


1 lb fresh green beans
1 Tablespoon yellow mustard seeds
1 Tablespoon chopped garlic
5 Tablespoons olive oil
1/2 teaspoon sugar (or to taste)
1/2 teaspoon salt (or to taste)


Boil water in a large enough pot to hold all the green beans. Chop the ends off the green beans (I line them up and chop them 5 or so at a time, it's faster). Drop the green beans in the boiling water for 2 minutes, just to blanch them. Fish them out with tongs and use the water for a soup base, if you are making soup, or discard the water.

Put the olive oil in a wok or large fry pan, turn heat on high, and add the mustard seeds. Wait until they start to pop, then add the garlic and turn the heat to medium low. When the garlic starts to brown, add the green beans, but no excess water and stir gently. Add the salt and sugar. Now it depends on how well cooked you like your green beans. If you like them crunchy and barely cooked (like I do), they are done. If you like them slightly more cooked, easier to cut and chew, keep them on a little longer, trying a few until you like the texture.


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