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Sautéed Green Beans With Chestnuts, Pomegranates & Lemony Tahini

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Sautéed Green Beans with Chestnuts, Pomegranates, and Lemony Tahini combines fresh green beans, creamy chestnuts, tart cherries, and vibrant pomegranate seeds, all topped with a tangy tahini dressing. It’s a perfect balance of savory, sweet, and earthy flavors.

Ingredients

2 pounds of fresh or frozen (thawed) French green beans (haricots verts), trimmed and washed

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

1 cup dried tart cherries

⅛–1/4 teaspoon sea salt, to taste

⅛ teaspoon black pepper

2 cups pomegranate seeds (about 2 pomegranates)

Lemony Tahini (recipe linked)

Instructions

  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.

Notes

Nuts: Substitute roasted chestnuts with toasted pecans, walnuts, or almonds for a similar flavor.

Dried Fruit: Use dried cranberries, raisins, or apricots if tart cherries aren’t available.

Storage: Store leftovers in an airtight container for up to 2-3 days in the refrigerator.

Reheating: Reheat in a skillet with a splash of water or broth to prevent the dish from drying out.

Fresh Herbs: Garnish with parsley, cilantro, or mint for added flavor.

Nutrition

Find it online: https://familydinnercooking.com/sauteed-green-beans-with-chestnuts-pomegranates-lemony-tahini/