• 2¼ cups brown mustard seed
• 1 cup red wine vinegar
• 1½ cups unsweetened red grape juice
• 1 tbsp salt
• 2 tsp cumin seed, freshly ground
• ½ cup sliced almonds
• ⅔ cup pine nuts

• 1 lb green beans
• 2 tbsp mustard oil
• ½ fresh hot green chili pepper, seeded and minced
• 1 large clove of garlic, minced
• 1 tsp Roman mustard
• Salt
• ½ tsp mustard seed
• ½ tsp cumin seed

To make about 3½ cups of Roman mustard, combine the mustard seed, vinegar, and grape juice, and mix in the salt and cumin. Leave to soak, covered but not sealed, for 36-48 hours. Put into a food processor and work for 1-2 minutes or until coarsely ground, then add the almonds and pine nuts and work very briefly until they are completely broken up, not over-processed.

Trim the beans, then slice them into 1-in pieces diagonally. Cook in boiling salted water for 5-10 minutes, depending on their age. They should be tender but still have a slight bite. Drain.

Heat 1 tablespoon of the oil in the empty pan. Blend the chili, garlic, and mustard together with a pinch of salt. Add to the pan and Stir-fry for 30 seconds. Add the beans and stir thoroughly over a very low heat.

In a small pan, heat the remaining oil, add the mustard and cumin seeds, and cover. Cook until they start to splutter. Pour over the beans and serve immediately.