Thanksgiving Green Beans

A shallow platter of bright green beans with shallots, pecans, and pomegranate seeds.

5 from 2 votes

These easy Thanksgiving green beans are a fresh, colorful alternative to traditional green bean casserole. Tender French green beans are topped with sautéed shallots, crunchy candied pecans, and sweet-tart pomegranate arils. Prep ahead for an easy, festive holiday side dish.

Prep Time15

Cook Time5

Total Time20

Course: Side Dish, vegetables

Cuisine: American

Servings:

Calories: 109kcal

Author: Sally Cameron

Equipment

Large pot for cooking 4-5 quarts
Large bowl for chilling in ice

Ingredients

1 pound fresh green beans (haricots verts) French baby green beans
2 tablespoons olive oil divided use
1 large shallot 3 ounces
1 garlic clove finely chopped or microplaned
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons chopped pecans raw, toasted, or candied
3 tablespoons pomegranate seeds

Instructions

Set up

Fill a large mixing bowl ½ full of ice, then with cold water to cover and set near the stove. Bring a large pot of water to a full boil. Add 1 tablespoon of kosher salt per quart of water for blanching.

Cooking and chilling

Blanch the green beans in boiling salted water for 4–5 minutes, depending on their thickness. Slender beans may take less time. To test, remove one bean, quickly dip it in the ice water and take a bite. It should be tender but still have a little bite. When done, immediately transfer the beans to the ice bath to stop the cooking. Drain and dry well.

Sautéing the shallots

Place a medium sauté or fry pan over medium low heat. Add 1 tablespoon of olive oil. When oil is warm, add the shallot. Cook the shallots until soft and golden, stirring so they do not burn and adjusting heat as needed, 8-10 minutes. Add the garlic and cook 1 minute longer. Either refrigerate until serving or leave at room temperature, covered, if doing right before dinner.

Finish and serve

If made ahead, remove the green beans from the refrigerator about an hour before serving to take off the chill. Place in a shallow baking dish, cover with foil, and warm in a 350°F oven for 10–15 minutes, or until heated through. Gently reheat the shallots if refrigerated. Transfer the warm beans to a serving platter, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Top with the shallots, chopped pecans, and pomegranate arils. Serve warm.

Notes

Blanched green beans can be refrigerated in an airtight container for up to 2 days.

Nutrition