Sautéed Green Beans With Chestnuts, Pomegranates & Lemony Tahini

Why You’ll Love This Recipe

This recipe is an exciting twist on traditional green beans. The sautéed green beans are enhanced with roasted chestnuts, which bring a smooth, nutty richness. Dried tart cherries offer a slightly tart contrast, balancing the savory notes, while the vibrant pomegranate seeds add a pop of color and freshness. The tangy, creamy lemony tahini dressing makes every bite irresistible. It’s a simple yet sophisticated side that pairs well with almost any main dish, from roasted meats to vegetarian options.

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.
• 3 tablespoon sea salt or 2 tablespoon table salt
• 1 tablespoon extra virgin olive oil
• 4 cloves of garlic, minced
• 2 packs (2 x 5.3oz / 150 grams) peeled and roasted chestnuts (we used Gefen)
• 1 cup dried tart cherries
• ⅛-1/4 teaspoon sea salt, to taste
• ⅛ teaspoon black pepper
• 2 cups pomegranate seeds (about 2 pomegranates). More or less to taste
• Lemony Tahini (click HERE for the recipe)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 3-4 minutes until tender but still crisp. If you’re using regular green beans, they may take 5-6 minutes. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant and golden.
3. Add the cooked green beans to the skillet, and sauté for an additional 3-4 minutes, stirring occasionally, until the beans are heated through and slightly caramelized.
4. Add the roasted chestnuts and dried tart cherries to the pan. Season with sea salt and black pepper to taste. Continue to sauté for 2-3 more minutes, allowing the chestnuts to heat through and the cherries to soften slightly.
5. Transfer the green beans and chestnut mixture to a serving dish. Top with the fresh pomegranate seeds.
6. Drizzle the Lemony Tahini dressing over the top and toss gently to combine.

Servings and Timing

• Servings: 4-6
• Total Time: 20-25 minutes

Variations

• Nuts: If you can’t find roasted chestnuts, you can substitute with toasted pecans, walnuts, or almonds for a similar crunch and nutty flavor.
• Dried Fruit: If tart cherries are unavailable, you can substitute dried cranberries, raisins, or even dried apricots for a sweet contrast.
• Vegan Option: The dish is already vegan, but for added richness, you can add a sprinkle of vegan feta or nutritional yeast on top.
• Fresh Herbs: Garnish with fresh herbs such as parsley, cilantro, or mint for an extra layer of flavor and color.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: To reheat, place the green beans in a skillet over low heat with a splash of water or broth to prevent them from drying out. Heat gently and serve.

FAQs

1. Can I use frozen green beans for this recipe?

Yes, frozen green beans will work, but make sure they are thawed before cooking. French green beans (haricots verts) cook faster and have a more delicate texture, so they are ideal for this dish.

2. What can I substitute for chestnuts in this recipe?

If you can’t find roasted chestnuts, try substituting them with toasted pecans, walnuts, or almonds. These nuts provide a similar crunchy texture and nutty flavor.

3. Can I prepare this dish in advance?

While the green beans are best when fresh, you can cook the beans and chestnut mixture ahead of time and store it in the fridge for 1-2 days. Add the pomegranate seeds and drizzle with tahini just before serving.

4. How do I make the Lemony Tahini dressing?

You can make the Lemony Tahini dressing by combining tahini, lemon juice, garlic, olive oil, and a pinch of salt. Whisk until smooth and creamy. (Click the provided link for the full recipe.)

5. Can I use regular green beans instead of French green beans?

Yes, you can use regular green beans, but they will require a longer cooking time. French green beans are thinner and cook more quickly, so adjust the cooking time accordingly.

6. How do I know when the green beans are done?

Green beans should be tender but still crisp. If you overcook them, they will become mushy, so be sure to check them after 3-4 minutes of boiling and taste one to ensure they’re done to your liking.

7. How can I make this dish spicier?

If you enjoy heat, you can add a pinch of red pepper flakes or cayenne pepper to the sautéed green beans for an added kick.

8. Can I use fresh chestnuts instead of roasted ones?

Fresh chestnuts will need to be peeled and roasted before using them in this recipe. Roasting fresh chestnuts can be a bit labor-intensive, so pre-roasted chestnuts are a convenient option.

9. What other garnishes can I use for this dish?

In addition to pomegranate seeds, you can garnish this dish with chopped fresh herbs like parsley or cilantro, or even a sprinkle of toasted sesame seeds for an extra crunch.

10. Can I add other vegetables to this recipe?

Yes, you can add other vegetables like sautéed mushrooms, bell peppers, or even roasted carrots to the green bean mixture for more variety and flavor.

Conclusion

Sautéed Green Beans with Chestnuts, Pomegranates, and Lemony Tahini is a vibrant and flavorful side dish that is sure to become a staple in your kitchen. The combination of tender green beans, creamy chestnuts, tart cherries, and the refreshing crunch of pomegranate seeds makes this dish both visually stunning and delicious. Topped with a tangy tahini dressing, it’s the perfect balance of savory, sweet, and earthy flavors. Whether for a special occasion or a weeknight meal, this dish is a guaranteed crowd-pleaser.

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