Green beans get a little makeover in this delicious side dish, Green Beans with Walnuts and Pomegranate. Tender steamed green beans are drizzled with flavorful oil and topped with toasted walnuts and sweet-tart pomegranate arils.
Earlier today, I happened upon a Facebook discussion focusing on Thanksgiving and tradition. Basically, it boiled down to the idea that once people have a set menu, they don’t budge from it — no matter how many fresh Thanksgiving recipes appear on sites like mine. The impetus was an article on Slate titled “Why do food writers secretly hate Thanksgiving?”
With all due respect to the author, I am a food writer and I don’t hate Thanksgiving. In fact, I love it. The whole idea of thinking of new ways to present classics — and making them doable for everyone from those hosting their first Thanksgiving to those who just need something different — excites me. And when it comes to my own menu, I love changing it up every year. Maybe it’s just me, but while some items are bound to stay the same because we love them, it’s also fun to keep it fresh and a little unexpected with new recipes. But again, that’s just me.
This recipe for green beans isn’t hitting our table this year — although I did serve it at a dinner party this weekend to rave reviews. But if I hadn’t already decided on Lemon Garlic Roasted Green Beans, this would be a great Thanksgiving option. That is, if you aren’t totally devoted to another green bean dish. And if you are that’s okay too.
- 1 lb green beans, trimmed
- 1 tbsp pumpkin seed oil (or very good extra virgin olive oil)
- ½ cup chopped walnuts, toasted
- 2 tbsp pomegranate arils
- Sea salt
- Stream the green beans to desired tenderness. Remove to a serving dish.
- Drizzle with oil and sprinkle with toasted walnuts, pomegranate arils and sea salt. Enjoy!