I remember the first time I went to England and was shopping for my kitchen utensils and gadgets, there was one thing I couldn’t find anywhere. A bean slicer
It felt like such a basic tool to me. Back home in Mauritius, it is something we use often. In England, I couldn’t find any close to where I used to live. So, from one of my holiday trips to Mauritius, I brought one back with me.
When green beans are sliced all along the length in this way, it makes them more enjoyable. The texture is different, slightly softer and with a pleasant bite. I find that they are also much nicer in raw salads.
This is one of the simplest ways I like to prepare them. A quick sauté with mustard seeds or fenugreek seeds and onions. It makes a delicious side dish that is prepared within minutes, and fits easily into everyday cooking.
Why green beans are sliced in Mauritian cooking
In Mauritius, we often slice green beans before cooking. They are often prepared simply like this, sautéed with mustard seeds or sometimes fenugreek seeds and onions, then served alongside boiled rice, lentils such as dal, and tomato-based dishes like the Tofu Rougaille for a complete and easy weeknight dinner.
Slicing green beans changes both the texture and how the flavour is absorbed. The beans cook more evenly, become less chewy, and take on the seasoning more readily. It is a small preparation step that is worth it for the noticeable difference that it brings.
Sautéed Sliced Green Beans
A simple Mauritian-style green bean dish with mustard seeds and onions. Lightly sautéed for a tender yet crisp texture, perfect with rice and dal.
Ingredients
- 250 g green beans, ends trimmed
- 1 red onion, sliced
- 2 teaspoons whole mustard seeds, or 1 teaspoon fenugreek seeds as an alternative
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Slice the green beans lengthwise using a bean slicer or knife. Discard any tough strings.
- Heat the olive oil in a deep pan over medium heat.
- Add the sliced onion and mustard seeds (or fenugreek seeds). Cook for about 20–30 seconds until fragrant.
- Add the green beans and stir to coat them evenly with the oil.
- Cover and cook on low to medium heat until the beans are just tender.
- Turn off the heat and let the beans sit covered for a few minutes to finish cooking in the steam.
- Season with salt before serving.
Tips for best texture
- If using fenugreek seeds, use less as they can become bitter if overused
- Avoid overcooking. The beans should remain slightly crisp.
- Add salt only at the end to prevent excess moisture.
- Letting the beans rest covered helps them finish cooking without becoming soft.
Variations and substitutions
- Use fenugreek seeds instead of mustard seeds for a slightly different flavour
- This variation is commonly used in Mauritian cooking and works well for those avoiding mustard
- Add minced garlic or ginger for extra depth
- Use coconut oil instead of olive oil for a different flavour
- Sprinkle grated coconut at the end for a Mauritian touch
Serving suggestions
Serve this as a side with rice, flatbread, or alongside Mauritian dal with lentil dumplings or White Bean Curry. It pairs well with simple meals where you want something fresh and lightly cooked.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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It’s the first time I see a bean slicer… interesting! And the final result looks great! (I’ve never had raw beans, are there any good?)
I totally recommend a bean slicer! You get so much flavour out of the beans. <BR/>The first time I had ever eaten raw green beans was when I was staying with a family in Australia while I was studying there. The host lady there used to incorporate them in her salads. At first I was a little bit skeptic but after trying them, I liked them. <BR/><BR/>With proper seasoning they are actually quite
looks like i’m gonna have to get a bean slicer! those look so good. so fresh, easy to make – that’s awesome! 🙂
jessy: just make sure you get really fresh beans. Otherwise they might be a bit difficult to slice through.
They’re my favorite, too! I love anything with sesame.
I love green beans, I always have a bag in the freezer but I prefer fresh whenever I get the chance! Mustard seeds sounds like a novel spicy twist!
I loved sliced green beans!