We really love the flavors of this garlic and nutty additions in these beans plus as an added bonus we often top these with some Italian seasoned and buttery toasted breadcrumbs.
If you're a fan of green beans these flavors are the perfect side dish with any meal you prepare.
The best part about this easy recipe, the additions can be endless.
During the holiday sprinkling, the top with dried cranberries gives this a green and red festive look and also adds a little sweetness!
Then for those who love a little spice add some red pepper flakes for heat.
If you looking for even more great side dishes to make try our 30 Appetizers and Side Dishes there's something for everyone there!
Scroll down and check out these easy cooking methods on our printable recipe card at the end.
Trimming Green Beans
The easiest way to clean beans is to rinse them first in a colander.
Then grab a cutting board and you will need a sharp knife.
Take around 15 to 20 green beans face them going all the same way lengthwise with the ends showing and then cut those end stems off with a sharp knife.
I leave the little curly ends on for presentation.
Tips and Cooking Methods
- Oven Roasted: I test the beans while roasting any vegetables for correct softness at 7 minutes in the oven, I add some water or chicken broth and cover if they are still too hard
- Air frying: single place beans in the basket, oil spray wire basket and beans, sprinkle with granulated garlic powder and air fry at 400 for 7 to 8 minutes or until starting to brown, remove and toss in melted butter and toasted nuts with breadcrumbs
- Toasting Nuts: Use a microwave-safe plate and toast in the microwave for around 1-minute intervals checking to see if they are browned, or in a frying pan on the stovetop. You can also roast them on a cookie sheet in the oven at 400 degrees until browned.
- Alternative Nuts: Use any kinds of nuts toasted however if you have nut allergies use pumpkin seeds or sunflower seeds for a substitute.
Ingredients You Will Need
Other Additions and Suggestions
- dried cranberries ( we all add them to our Brussels Sprout recipe)
- lemon zest
- add chopped fresh mint, basil, and parsley, oregano
- add cooked prosciutto or bacon crumbled on top
- use pumpkin seeds for nut allergies or sunflower seed
- sprinkle with pecorino romano cheese on top
- toast some Italian seasoned breadcrumbs for a topping as we do with our Italian Stuffed Artichokes
- change this green bean and make it with almonds for green beans almondine and add a splash of Amaretto to them
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Great Side Dish
Sauteed green beans can be simple or dressed to the nines with different seasonings which can be adapted in so many ways depending on what your family likes.
The crunchy buttery nuts really make these a gourmet dish and it's impressive to serve and super easy to make.
If you love making fancy gourmet vegetables you may also like zucchini fries or cauliflower fried florets, or Proscuitto Spiral Asparagus to try making.
Yield: 6
Gourmet Green Bean with Pistachios
This is a gourmet-style easy Green Bean recipe that has a buttery nutty flavor and is a great side dish with any meal. The toasted almonds or pistachios give the beans a nice crunch sauteed with a touch of garlic.
Prep time: 5 MinCook time: 12 MinTotal time: 17 Min
Ingredients
- 1 lb green beans, washed and trimmed
- 1 teaspoon olive oil
- 1/4 to 1/2 cup of low sodium chicken broth or water
- 1 tablespoon butter plus more for toasting the nuts
- 1/4 cup coarsely chopped pistachios toasted
- 3 cloves of garlic, minced
- salt and freshly cracked pepper or more to taste
- 2 tablespoons Marsala Wine (this will go in with the butter and nuts if used)
- Optional Garnishes:
- pinch of cayenne pepper for heat or red pepper flakes, a sprinkle of dried oregano on top, 2 sprigs of freshly chopped basil,toasted butter breadcrumbs , for holiday top with dried red cranberries
Instructions
- Toast the nuts in 1 tablespoon of butter. (and the wine if using) until golden brown.
- Remove the nuts and set them aside.
- Add one teaspoon olive oil to the pan and heat over medium heat until hot then add the trimmed beans.
- Add 1/2 teaspoon salt and 1/4 teaspoon pepper or more to taste to the pan.
- Saute for around 5 minutes or until the edges start to brown.
- Add around 1/4 cup of chicken broth or water then cover and steam them for around 2 minutes on low heat.
- Put the heat up to high and boil them until your preference we like ours at 5 minutes adding more broth or water if it evaporates too quickly.
- Add two tablespoons of butter and three cloves of garlic. and saute until they start to brown and start to wrinkle.
- This takes around 4 minutes.
- Toss in the toasted almond or pistachios in with the beans and serve.
- Toasted Breadcrumbs:
- 1 tablespoon butter
- 1/2 Italian seasoned breadcrumbs
- 1/2 teaspoon granulate garlic powder
- Melt the butter, add the breadcrumbs and the garlic.
- Stir on medium heat until the crumbs are golden in color.
- Note: depending on the softness you prefer your beans you may have to cook them longer and add more broth or water.
Notes:
Tips and Cooking Methods
- Oven Roasted: I test the beans while roasting any vegetables for correct softness at 7 minutes in the oven, I add some water or chicken broth and cover if they are still too hard
- Air frying: single place beans in the basket, oil spray wire basket, and beans, sprinkle with granulated garlic powder and air fry at 400 for 7 to 8 minutes or until starting to brown, remove and toss in melted butter and toasted nuts with breadcrumbs
- Toasting Nuts: Use a microwave-safe plate and toast in the microwave for around 1-minute intervals checking to see if they are browned, or in a frying pan on the stovetop. You can also roast them on a cookie sheet in the oven at 400 degrees until browned.
- Alternative Nuts: Use any kinds of nuts toasted however if you have nut allergies use pumpkin seeds or sunflower seeds for a substitute.
Other Additions and Suggestions
- dried cranberries ( we all add them to our Brussels Sprout recipe)
- lemon zest
- add chopped fresh mint, basil, and parsley, oregano
- add cooked prosciutto or bacon crumbled on top
- use pumpkin seeds for nut allergies or sunflower seed
- sprinkle with pecorino romano cheese on top
- toast some Italian seasoned breadcrumbs for a topping as we do with our Italian Stuffed Artichokes
- change this green bean and make it with almonds for green beans almondine and add a splash of Amaretto to them
Nutrition Facts
Calories
166.36Fat (grams)
12.72Sat. Fat (grams)
3.79Carbs (grams)
11.31Fiber (grams)
4.31Net carbs
7.00Sugar (grams)
3.74Protein (grams)
5.05Sodium (milligrams)
214.54Cholesterol (grams)
10.17
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