Welcome to Mouthsgiving, a collection of easy Thanksgiving recipes upgraded with small-batch ingredients. Today, we bring you a recipe for green beans, perfect for bringing to Friendsgiving or Thanksgiving potluck parties.
Every year I host a Friendsgiving potluck. I make a few core dishes along with with one of my signature cheese and charcuterie boards. And then I leave the rest to everyone else – whoever brings the best dish has the honor of wearing a turkey hat all night. Anything goes. There’s only one rule: there must be more than enough wine.
In addition to a simple fall salad and turkey meatballs (my preferred turkey delivery mechanism), sautéed green beans with grainy mustard and chopped almonds is a staple on my table. It’s ridiculously delicious, it’s healthy and it includes Mouth’s beloved Whole Grain Mustard made by Tin Dizdarevic right here in Brooklyn! (It’s also a sure crowd-pleaser among my vegan friends.)
I can’t belabor this point enough – there is no mustard as good as Tin’s. This is not an exaggeration. Tin’s is the one thing that can be added to a standard holiday veggie that takes it to a whole other level. You will never be able to have green beans without it, ever again. Or sandwiches. Or mustard-marinated meats. Or salad dressings. Or... well, you get the point.
It really is good enough to eat off a spoon – just don’t ask how I know that.
Sautéed Green Beans With Grainy Mustard And Almonds
2 pounds green beans (I use the pre-washed, pre-snipped ones to save time)
4 tablespoons Baja Extra Virgin Olive Oil
Red pepper flakes
3 garlic cloves, minced
½ cup flat-leaf parsley, chopped
2 heaping tablespoons Whole Grain Mustard (3 for mustard-lovers like me!)
1 package roasted almonds (about ½ cup)
1. Blanch green beans in a large pot of salted boiling water 3-4 minutes, then drain.
2. Coat a large skillet with 2 tablespoons olive oil and a pinch of crushed red pepper flakes (optional).
3. Add half the minced garlic and parsley, then half the green beans and a pinch of salt. Sauté until evenly coated with oil and thoroughly cooked (about 4-5 minutes). Put cooked green beans aside in a large bowl.
4. Repeat with the remaining green beans. (Depending on the size of your frying pan or if you double the recipe you might need to do this 3 or 4 times!)
5. Add mustard to green beans while they’re still hot and mix to evenly distribute. Finally, chop the almonds and mix them in.
6. Serve warm or at room temperature. If you decide to make the dish in advance, add almonds just before serving so they maintain their crispiness.
Total time: 20-25 minutes
-- Sophie Kzirian