Thanksgiving and Christmas are too close together in my mind. You just enjoy one holiday and are then scrambling to get organized for the next one! I love to cook in my own kitchen over the holidays and try to add new dishes into my menu each year. Although there may be a couple of family favorite recipes that are requested every year, eating the same things year after year can get boring. I usually include a green vegetable side dish into all of my holiday menus and the past several years that vegetable has been Brussels sprouts. Although a number of family members love sprouts as much as I do, there are a couple that won’t even touch them. This year I decided to change things up a bit and included green beans into my menu because I figure that even those that do not love vegetables cannot complain about green beans.
I always blanch my beans ahead of time just until they are tender crisp and then drain them and dump them into an ice water bath. This stops the cooking process and keeps the beans a bright vibrant green. Because I was preparing my beans for my Thanksgiving menu I wanted to add a holiday touch, so tossed my cooked and dried beans with seasoned olive oil, lighted toasted sliced almonds, and pomegranate arils. The beans were a perfect addition to my menu and looked gorgeous on our holiday table. I also loved the tart crunch that the pomegranate added to the dish. To toast your almonds, spread them out on a baking sheet, then bake for about 7 to 8 minutes in a 350 degree F. preheated oven. This bean dish would be the perfect addition to any holiday table, and best of all they can be cooked ahead of time and served at room temperature!
Deborah Mele 2018
- 1 1/2 Pounds Fresh Green Beans, Ends Trimmed
- 4 Tablespoons Extra Virgin Olive Oil
- Salt & Pepper To Taste
- 1/2 Cup Lightly Toasted Sliced Almonds (See Notes Above)
- 3/4 Cup Pomegranate Arils
- Bring a large pot of lightly salted water to a boil.
- Drop the beans into the pot, then cook until tender-crisp, about 6 to 7 minutes.
- Drain the beans in a colander, then drop them into a bowl filled with ice water to stop the cooking process and keep the beans bright green.
- After 10 minutes, drain the beans and blot dry with paper towels and place in a bowl.
- In a small bowl, whisk together the oil, salt, and pepper.
- Pour the seasoned oil over the beans and toss to coat well.
- Arrange the beans onto a platter and scatter the almonds and pomegranate arils on top.
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 186 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 57mg Carbohydrates: 14g Fiber: 5g Sugar: 7g Protein: 4g