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How To Hack Your Green Beans With Tin's Mustard

Each year at Mouth HQ we host a Thanksgiving potluck, where members of the team cook classic Thanksgiving dishes upgraded with small-batch, indie-gredients. And then we share the recipes with you! Today, we bring you a dish made by our Customer Happiness Manager, Sophie Kzirian. Welcome to Mouthsgiving 2016!

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.

Sophie's 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 AllGood Organic 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
Serves: 8-10

The 2016 Mouthsgiving Menu

Kate's Porchetta Fennel Garlic Dry Rub Turkey + Apple Cider Vinegar Gravy
Josie's Kale Salad With Candied Pecans, Dried Berries And Blue Cheese
Marianne's Brussels Sprouts With Maple Bacon And Chili Granola
Sophie's Sautéed Green Beans With Grainy Mustard And Almonds
Jenny's Mashed Sweet Potatoes With Savory Rosemary Granola
Craig's Sausage And Popcorn Cornbread Stuffing
Nancy's Maple Sugar Cranberry Sauce
Kiernan's Bourbon Smoked Roasted Cauliflower
Ethan's Roasted Carrots And Onions With Shallot Oil
Ayesha's Citrus Almond Cake With Candied Orange Peels

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