This quick and easy green beans with thyme, shallots and pistachios can be made in 15 minutes and is a welcome side dish to any dinner, fancy or casual. (Jump directly to the recipe.)
Lately it’s all about the vegetable sides here at home. With the season getting cooler, I’ve been turning to comfort food and that means beef stew, ribs, fried chicken and meatballs. But I often serve up the same couple of side dishes over and over. But lately I’ve been mixing it up by reaching into my cookbook collection (something I really need to do more of) and trying out new ways for vegetables.
My current green bean recipe discovery is not only tasty, it also comes together super fast. Fast enough that I can whip it up on a weeknight meal with the leftover meatballs or beef stew that I made over the weekend. In fact, even though I’ve made these green beans twice already in the past couple of weeks, I’m contemplating making them once again for Thanksgiving, instead of my standard go-to vegan paleo-friendly green bean casserole from scratch.
It’s a tough call though. Some dishes are a classic for a reason. But if you want to switch it up a bit or have a lighter green bean dish for the holiday season, I suggest you check out this version. It might become your new favorite side dish.
Green Beans with Thyme, Shallots and Pistachios
- 2 pounds green beans
- 4 tablespoons unsalted butter
- 3 medium shallots diced (about 1/2 cup)
- 2 tablespoons chopped Italian Parsley
- 1 tablespoon fresh thyme leaves see headnote above
- 1/2 cup shelled pistachios chopped or crushed
- Salt and pepper
Trim the green beans of the ends and then rinse off. Bring a large pot of salted water (it should be salty like the ocean) to a boil. Add the green beans to the water and cook for 5 to 7 minutes or until the beans are tender but still crisp. Drain in a colander and then put them in a serving bowl.
While the green beans are cooking, prep the other ingredients. Pro tip, my favorite way to break up pistachios is by placing them in a quart-sized freezer ziplock bag and crushing them with a rolling pin. That way you aren’t chasing the nuts all over the chopping board and your countertop as you chop them.
Place the butter, shallots, parsley, thyme and pistachios in a large saute pan. Cook the remaining ingredients over medium heat until the shallots are soft and translucent, about 3 to 4 minutes.
Once the shallots are done, pour the entire content of the saute pan over the green beans and toss to mix together. Add salt and pepper to taste. Serve immediately.
Adapted from Deborah Madison’s Vegetable Literacy (affiliate link).