Thanksgiving Green Beans

5 from 2 votes

These baby green beans are easy and fast. We eat them once a week at least, all through the year. For planning purposes figure about 3 ounces per person raw weight. And be sure to decide on your garnishes in advance and add them to your grocery list. Ideas are noted in the post. Cook the beans a day ahead to save time. Warm and garnish at serving time.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish, vegetables

Cuisine: American

Servings:

Calories: 126kcal

Author: Sally Cameron

Equipment

Large pot for cooking
Large bowl for chilling

Ingredients

12 ounces haricot vert French baby green beans
1 tablespoon olive oil divided use
1 large shallot 3 ounces, peeled and thinly sliced into rings
2 garlic cloves finely chopped
3 tablespoons chopped pecans hazelnuts or pine nuts, toasted
3 tablespoons pomegranate seeds
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Set up

Fill a large mixing bowl ⅓ full of ice. Fill the bowl with cold water and set aside. Bring a large pot of water to a full boil.

Cooking and Chilling

When water comes to a boil, add salt (2 teaspoons). Drop beans into the boiling water for 5 minutes. Remove immediately and plunge into the ice water bath. Chill a few minutes, then drain, dry, toss with 1 teaspoon olive oil. Refrigerate, covered, until ready to serve. This can be done 1-2 days ahead.

Finishing

Place a medium sauté or fry pan over medium low heat. Add remaining 2 teaspoons of olive oil. When oil is warm, add the shallot. Cook the shallots until soft and translucent, stirring occasionally, about 5 minutes. Add the garlic and cook 1 minute longer. Either refrigerate until serving or leave at room temperature, covered, if doing right before dinner.
If chilled, remove the beans from the refrigerator an hour ahead. About 20 minutes before serving, place the green beans in a large shallow casserole dish and top with the shallots. Cover with foil and place in the oven. When green beans are hot, top with nuts and pomegranate seeds. Serve at once.

Nutrition