Green Beans With Orange & Pistachios
September 15, 2019
"Recipe source: Pati's Mexican Table"
- Serving Size: 1 (163.3 g)
- Calories 100.1
- Total Fat - 5.9 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 572.3 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 3.8 g
- Sugars - 4.2 g
- Protein - 2.4 g
- Calcium - 60.2 mg
- Iron - 1.4 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.1 mg
Step by Step Method
In a skillet over medium heat heat the oil and then add the onion, cooking for a few minutes until soft and then stir in the garlic and cook stirring for another minute. Add the green beans, sprinkle with salt and pepper and then cook for about 5 minutes or until beans begins to soften.
Pour in the orange juice and vinegar and cook stirring occasionally for 5-10 minutes or until beans ar cooked through and sauce begins to thicken.
Transfer beans to a serving dish and sprinkle with the toasted pistachios; toss.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose green beans that are bright green and firm.
- To toast the pistachios, place them in a dry skillet over medium heat and cook, stirring often, until lightly browned and fragrant.
- Cauliflower instead of green beans: Cauliflower is a great substitute for green beans as it is equally nutritious and has a similar texture, but it is lower in carbohydrates. This substitution would be beneficial for those looking to reduce their carb intake.
- Almonds instead of pistachios: Almonds are a great substitute for pistachios as they are a good source of healthy fats and have a similar crunch. This substitution would be beneficial for those looking to increase their intake of healthy fats and reduce their intake of processed snacks.
Lemony Green Beans In a skillet over medium heat heat the oil and then add the onion, cooking for a few minutes until soft and then stir in the garlic and cook stirring for another minute. Add the green beans, sprinkle with salt and pepper and then cook for about 5 minutes or until beans begins to soften. Pour in the lemon juice and cook stirring occasionally for 5-10 minutes or until beans ar cooked through and sauce begins to thicken. Transfer beans to a serving dish and sprinkle with the toasted pistachios; toss.
Roasted Potatoes with Rosemary - Roasted potatoes are a great side dish to serve with this recipe. The potatoes are roasted with rosemary, salt and pepper, and olive oil, giving them a delicious flavor that will complement the green beans perfectly.
Grilled Asparagus with Lemon and Garlic: Grilled asparagus is a great side dish to serve with this recipe. The asparagus is grilled with lemon and garlic, giving it a bright and flavorful taste that will pair nicely with the green beans. The lemon and garlic give the asparagus a nice zesty flavor that will add an extra dimension to the meal.
Q: What type of olive oil should I use?
A: Any type of olive oil will work for this recipe, though extra virgin olive oil is recommended for its flavor and health benefits.
Q: What is the best way to store olive oil?
A: Olive oil should be stored in a cool, dark place away from direct sunlight and heat. It should also be stored in an airtight container to prevent oxidation.
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Fun Fact 1: This recipe is inspired by the traditional Mexican dish, Frijoles de la Olla, which was a favorite of Frida Kahlo, the iconic Mexican artist.
Fun Fact 2: Pistachios were a popular ingredient in the Middle East since ancient times, and were even found in the tomb of King Tutankhamun.