• 2¼ cups brown mustard seed
• 1 cup red wine vinegar
• 1½

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, the