Sautéed green beans with chestnuts and pomegranate seeds are a fresh, crunchy, nutty, and delicious side dish for your holiday table.
Move aside mushy green beans in green bean casserole, there's a new and healthier player in town.
Serious question about Holiday cooking: green bean casserole. Do you really like it or is it just a warm childhood memory? And the only reason I'm asking is because growing up, we never ever ate anything like it. So maybe it's a cultural thing. Maybe that's the reason why it is so unappealing to us.
Why You'll Love This Sautéed Green Bean Recipe
Sautéed green beans, creamy chestnuts, tart dried cherries and crunchy pomegranate seeds drizzled with tangy lemony tahini. How does that sound? Easy to prepare, waaaaay healthier and so beautiful, it will absolutely brighten your table this Holiday season. And who knows, it might even convince the casserole lovers.
Ingredients
- French Green Beans. You can use fresh or frozen and thawed. If you use regular green beans, they will be thicker than haricots verts and may require a few minutes longer cooking time.
- Extra Virgin Olive Oil.
- Fresh Garlic Cloves.
- Chestnuts. Peeled and roasted.
- Tart Dried Cherries.
- Pomegranate Seeds.
- Lemony Tahini Dressing. See our recipe here.
- Salt.
- Black Pepper.
How to Make Sautéed Green Beans
- Step 1: Prepare a large bowl with cold water and ice cubes.
- Step 2: Startt by blanching the green beans. In a large pot, bring salted water to a boil. Add green beans and cook for about 4-5 minutes. The green beans will be cooked and crisp-tender.
- Transfer green beans to the ice water bowl to stop the cooking process. Remove green beans from the ice bath and drain well.
- Step 3: In a large skillet, heat the olive oil and sauté the garlic. Add the chestnuts, cherries, salt and pepper.
- Step 4: Add the drained green beans and cook until tender and warmed through.
Recipe Tips
Prepare your ice bath before you start cooking. Once the green beans come out of the boiling water, you want to get them into the ice bath quickly to stop the cooking.
Look for green beans that are bright green and firm with no bruises.
Check for tenderness after 4 minutes of boiling to ensure you do not overcook the green beans.
Serving Suggestions
Sautéed Green Beans with Chestnuts and Pomegranates is the perfect side dish for your Thanksgiving table. Serve alongside other holiday favorites likes mashed potatoes, gravy, cranberries, and vegan wellington.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat until warmed through.
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Green Beans with Chestnuts, Pomegranates & Lemony Tahini
- Total Time: 25 mins
- Yield: 10 generous cups 1x
Description
Move aside mushy green beans and green bean casserole, there is a new healthier player in town. Fresh, crunchy, nutty and deliciously yummy.
Ingredients
- 2 pounds of fresh or frozen (thawed) French green beans ( haricots verts), trimmed and washed. If using regular green beans they may require a longer cooking time, since French green beans are thinner.
- 3 tbsp sea salt or 2 tbsp table salt
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, minced
- 2- 5.3oz (150 grams each) pack peeled and roasted chestnuts (we used Gefen )
- 1 cup dried tart cherries
- ⅛-¼ teaspoon sea salt, to taste
- ⅛ tsp black pepper
- 2 cup pomegranate seeds ( about 2 pomegranates). More or less to taste
- Lemony Tahini click HERE for the recipe
Instructions
- Prepare a large bowl with cold water and ice cubes
- In a large pot, bring salted water to a boil. Add green beans cook for about 4-5 minutes. The green beans will be cooked, but crunchy, if you like them sifter cooked them 1-2 minutes longer.
- Transfer green beans to the ice water bowl to stop the cooking process. Remove green beans from ice bath and drain well.
- In a large skillet, heat olive oil. Add garlic and cook on medium-high for 1 minute. Add chestnuts and cherries and ⅛-1/4 teaspoon of salt and the black pepper, cook over medium heat for 3-4 minutes. Add drained green beans and continue cooking for another 5 minutes. Stirring frequently.
- Transfer to a serving dish. Drizzle with lemony tahini and sprinkle pomegranate seeds on top.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sides
- Method: stove top
- Cuisine: Vegan / kosher
Nutrition
- Serving Size: 1 generous cup without tahini
- Calories: 198
- Sugar: 21.7
- Sodium: 242
- Fat: 2.8
- Saturated Fat: .4
- Unsaturated Fat: 2.4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5.8
- Protein: 3.5
- Cholesterol: 0
tanya
What a pretty salad! I bet is taste fantastic too 🙂 Perfect for Christmas dinner.
Vicky & Ruth
Thank you Tanya! Not bad for 2 Jewish girls 😉
Ashley
I love that you used chestnuts! These green beans look awesome!
My mom never made green bean casserole growing up - we had green beans but not in casserole form! Which is possibly why I don't like it!
Vicky & Ruth
Thanks, we love chestnuts and we try to use them in different ways!
kushi
WOW! That looks so colorful and lovely combo!
nipponnin
Beautiful pics! Love the color combination, great for Christmas. I love to try this recipe because I love chestnuts!
Ha ha ha, I actually like the green bean casserole...too bad last Thanksgiving, someone made it and brought to the party, it didn't taste so good. He used can green beans...way to mushy.
Angie@Angie's Recipes
I love EVERYTHING about this gorgeous dish...the colour and flavour ... just perfect!
Vicky & Ruth
Thank you Angie! 🙂
Meghan | Fox and Briar
I didn't grow up eating the green bean casserole either, and I have never liked it! This is such a creative alternative. I LOVE that it has chestnuts and pomegranates! So wintery and full of color and flavor!
Vicky & Ruth
Thanks! We like this this because it is fresh and healthy!
Ilona @ Ilona's Passion
Looks totally delicious! I love pomegranate arils on top:) Yum!
Melanie @ Melanie Cooks
Such a healthy and colorful dish! Pomegranate always make everything look festive! Looks delicious!
Vicky & Ruth
Thanks 🙂
Evi @ greenevi
This is absolutely delicious and awesome!
I love every single ingredient here, definitely gonna try it!
Harriet Emily
This looks beautiful! So many lovely colours. I love adding pomegranates to dishes like this. It sounds so delicious, it's such a great way to serve green beans!
Vicky & Ruth
Thanks, you can never have too many green bean recipes right?
marcela
Yum! The colors look amazing! Great pictures and fantastic recipe!
Vicky & Ruth
Thanks, we do like colorful food, so many fruits and veggies to play with.
ZazaCook
This is making my mouth water! Nice picture!
Vicky & Ruth
Thank you so much!
Sissi
It's one of the most beautiful dishes I've ever seen. With my beloved pomegranate seeds!
Vicky & Ruth
We love using pomegranates in sweet and savory dishes, we area little obsessed :-). Thank you for your kind words.
Rachelle @ Beer Girl Cooks
I do love the green bean casserole, but I also live in the south where it's tradition. I also happen to love your chestnut and pomegranate combo too! And lemony tahini? Yes! This is one gorgeous, colorful, and festive bean dish!
Vicky & Ruth
Thank you Rachelle. We had no idea that the casserole was from the South. You learn something every day!
Dot
This looks amazing but the link to the lemony tahini dressing is broken. Can you help with that recipe or a new link? I really want to make this for thanksgiving this year!
Vicky & Ruth
Hi, thank you for bringing the broken link to our attention. We have fixed the link. Enjoy!
Martine
We love coincidences. I thought of green beans, chestnuts and pomegranate arils but you really upped this a few notches by sautéing them with garlic and then adding tahini. I’m def doing this! THANKS.
Vicky and Ruth
Thank you!