With an overwhelming amount of information available on how to create the perfect Thanksgiving feast, I thought I’d offer just a simple side dish. Planning and preparing a big holiday dinner can be intimidating. Having a simple side dish in your arsenal of recipes helps keep you sane and your guests happy and well fed.
French haricot vert, often called baby green beans, are widely available these days. One of my favorite vegetables, they are long, slender green beans, more tender than most varieties. You can prepare them a day ahead, a great help to the busy holiday cook.
Haricot vert usually come ready to cook with ends snapped off, saving preparation time. Drop the beans into boiling salted water for 5 minutes, then plunge immediately into a big bowl of ice water (called shocking). As soon as the beans are cold, drain on a clean kitchen towel or in a colander, then refrigerate until needed (a day ahead).
While your turkey is resting, place the green beans in the oven to warm. Depending on the quantity, they will warm pretty quickly in a shallow casserole dish or on a foil covered rimmed baking sheet covered with foil at 350 degrees. Pull them from the fridge about an hour ahead of time to come to room temperature; they will heat more quickly.
To finish with a flair, thinly slice several large shallots into rings (do this in the morning and refrigerate covered until needed). Cook in a little olive oil and butter combination over low heat until they are soft and sweet. Season with salt and pepper. Toss with warmed green beans and sprinkle with chopped toasted pecans. I added bright red pomegranate seeds, like little sparkling jewels on your holiday table.
You can add lots of things to garnish your cooked green beans beside shallots to make it your special dish: whole roasted garlic cloves, chopped fresh herbs, sauteed mushrooms, roasted grape tomatoes, even crisp bacon crumbles for a splurge. Pine nuts or hazelnuts work well instead of the toasted pecans.
Have a very happy Thanksgiving.
French Green Beans with Shallots and Pecans
Serves 8
24 ounces haricot vert (baby green beans)
1-2 large shallots, peeled and thinly sliced into rings
1-2 tablespoon olive oil
1-2 tablespoon unsalted butter (or skip and use just olive oil for a healthier choice)
3-4 tablespoons chopped toasted pecans, hazelnuts or pine nuts
3-4 tablespoons pomegranate seeds
salt and pepper to taste
Directions
1) Fill a large mixing bowl 1/3 full of ice. Fill the bowl with cold water and set aside. Bring a large pot of water to a full boil.
2) When water comes to a boil, season with plenty of kosher salt. It should taste like the ocean, about 1 tablespoon per gallon (four quarts) of water. Place beans into the boiling water for 5 minutes, no longer. Remove immediately and plunge into the ice water bath. When beans are cold, remove to a colander or clean kitchen towel to drain, then chill in the refrigerator until time to complete your dish.
3) Remove the beans from the refrigerator about an hour before serving. About 15-20 minutes before serving place the green beans in a large shallow casserole and cover with foil and place in the oven. While beans are warming, add the olive oil (and butter if using) to a medium saute pan until melted and bubbly; add shallot and turn down to low heat. Cook the shallots until soft and translucent. Place green beans in your serving piece (casserole or platter), top with the shallots and other garnishes. Serve at once.
Helpful Links:
To complete your Thanksgiving dinner side dishes, click on the recipes for:
mashed sweet potatoes with rosemary
For the best and easiest turkey ever, read this article, A More Flavorful Dry-Brined Turkey with recipe from the LA Times Food Section. This is how I prepare my turkey. Dry-brining yields fantastic results and is easier than wet-brining, plus you get a nice, crisp skin. Start your bird on Sunday or Monday for Thursday roasting.
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Looks simple, but delicious. I like the addition of nuts and pomegranate seeds. I’ve never done that.
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