Serious question about Holiday cooking: green bean casserole. Do people really like it? 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.
I don’t know, there’s something about taking an awesome veggie like a green bean, slathering it in condensed soup and topping it with fried onions that come from a can that doesn’t sit right with us… So for those of you who share our feelings, here’s an alternative that we think you might enjoy: 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 😉
Thought?? Please share!
- 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 minutes
- Transfer green beans to 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 chestnuts and cherries and cook over medium heat for 3-4 minutes. Add drained green beans and continue cooking for another 5 minutes
- Transfer to a serving dish. Sprinkle pomegranate seeds on top and drizzle with lemony tahini