Green Beans With Caramelized Shallots & Pine Nuts

3
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This makes a great alternative to serving green bean casserole if you are looking for something a little more upscale. but still quick and simple! You can cook the beans ahead of time and just reheat them with the sauce cooked at the end."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (235.6 g)
  • Calories 307.2
  • Total Fat - 23.5 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 30.5 mg
  • Sodium - 114.3 mg
  • Total Carbohydrate - 18.3 g
  • Dietary Fiber - 5.9 g
  • Sugars - 7.5 g
  • Protein - 6.1 g
  • Calcium - 79.8 mg
  • Iron - 3 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.2 mg

Step 1

Cook green beans in boiling salted water for 8 minutes, then drain and plunge into ice water to stop cooking; drain when cool.

Step 2

Heat butter in a nonstick skillet and saute shallots until they begin to caramelize.

Step 3

Stir in the wine and garlic and cook until wine dissipates.

Step 4

Toss shallots with green beans and pine nuts; season to taste with salt and pepper.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

The carmelized shallots with the pine nuts are a wonderful addition to the beans. I didn't have any garlic paste so I added a large clove garlic very finely squeezed.2 Oct 2015 Great Bean recipe - This is definitely a step up for the green bean. Wonderful flavour. While I was steaming the beans I got the shallot/pine nut sauce ready and dropped the hot cooked beans right into the skillet with the sauce. For the garlic paste I used ovn roasted garlic cloves. I know this is a side dish that I will make again

(28 Feb 2014)

Mikekey

This is going to be our Thanksgiving vegie from now on. We love green beans, but not the traditional mushroom soup thing, so this was a welcome addition to our turkey dinner. Easy to do. I steamed the beans early in the day and put them in the cold water and set them aside. Then easy to finish later. Great combination of flavors, too.

review by:
(28 Nov 2013)