This Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts has been my Thanksgiving dinner contribution for years, and I’m so excited to share it with you all.
It’s so fresh, healthy, delicious, and to be honest, the only green bean dish you need on the menu – and in your life.
I first shared this in my cookbook, Rachael’s Good Eats, but it’s time to make its way to the blog. Let me also just say there’s no need to wait for the holidays to try it. This is definitely one of those *evergreen* recipes you can enjoy year-round.
THE BEST WAY TO EAT YOUR GREEN BEANS
When I say this is the only green bean dish you need in your life, especially on your Thanksgiving menu, it’s because of just how flavorful and healthy it is.
My Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts isn’t weighed down with any weird sauces or creams (sorry not sorry, green bean casserole) – it’s light, fresh and so delish.
And super easy to make! Takes just about 30 minutes to prep and cook. Does it get any better?!
Green beans are an underrated vegetable if you ask me. They’re a good source of protein, fiber (helpful for digestion), folate and potassium.
And when cooked with other ingredients that add a fresh kick and depth of flavor – like garlic, red onion, sun-dried tomatoes (an antioxidant powerhouse) and toasted pine nuts (rich in so many nutrients like magnesium, iron and zinc) – I’m confident this will be your new favorite way to eat green beans.
This is definitely the recipe to make for your Thanksgiving, or Friendsgiving, contribution this year (make a double batch for a bigger feast!). But it also makes for a really great side dish year-round. Hope you love it!
INGREDIENTS YOU’LL NEED:
- Avocado oil or extra-virgin olive oil
- Red onion
- Green beans
- Oil-packed sun-dried tomatoes
- Garlic clove
- Sea salt
- Pine nuts or sliced almonds
HOW TO MAKE MY GREEN BEAN SAUTÉ WITH SUN-DRIED TOMATOES AND PINE NUTS
In a large skillet over medium heat, heat the oil.
Add the onion and cook for 3 to 4 minutes, until translucent.
Add the green beans, sun-dried tomatoes, garlic, and salt, and toss to combine. Cover and cook, tossing every few minutes, until the green beans are tender, but still have some crunch, 10 to 12 minutes. Transfer the green beans to a serving dish and set aside.
Wipe out the skillet and place it over low heat. Add the pine nuts, and toast until just golden brown, 1 to 2 minutes.
Top the green beans with the toasted nuts and serve. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
This is a pretty straight-forward recipe, but option to use haricot verts instead of green beans if you prefer. Either avocado oil or extra-virgin olive oil will work since you’ll simply be sautéing the veggies over medium heat. Sliced almonds are a great option instead of pine nuts.
If you prefer an extra garlicky flavor, feel free to add in an extra minced clove or two, to taste. And if you prefer to spice it up a bit, you could also try adding in some crushed red pepper flakes.
WHAT IS THE DIFFERENCE BETWEEN HARICOT VERTS AND GREEN BEANS?
Haricot verts (also known as French green beans) are thinner and longer than green beans, and have a more mild, slightly earthy flavor compared to regular green beans, which tend to be sweeter and more herbaceous in flavor. Haricot verts cook more quickly than green beans, so keep that in mind if subbing either option in this, or any recipe.
WHY ARE MY SAUTÉED GREEN BEANS TOUGH?
Really, the only way your green beans would come out tough when sautéing them is if they’re undercooked. You want to cook them until they’re tender, but still have a little bit of crunch, which in my Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts recipe here, takes about 10-12 minutes. Don’t be afraid to test them as you’re cooking to make sure they’re cooked to your desired texture.
LOVE THIS RECIPE? HERE ARE MORE HEALTHY, DELICIOUS SIDE DISHES:
Cornbread Skillet (gluten-free)
Creamy Buttery Mashed Potatoes
Sourdough Sausage & Mushroom Stuffing
Green Bean Sauté with Sun-Dried Tomatoes and Pine Nuts
Equipment
- Large skillet
- serving dish
Ingredients
- 2 tablespoons avocado oil or extra-virgin olive oil
- ½ red onion, thinly sliced
- 1 pound green beans, trimmed
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- 1 garlic clove, peeled and finely chopped
- ½ teaspoon sea salt
- 3 tablespoons pine nuts or sliced almonds
Instructions
- In a large skillet over medium heat, heat the oil.
- Add the onion and cook for 3 to 4 minutes, until translucent.
- Add the green beans, sun-dried tomatoes, garlic, and salt, and toss to combine. Cover and cook, tossing every few minutes, until the green beans are tender, but still have some crunch, 10 to 12 minutes. Transfer the green beans to a serving dish and set aside.
- Wipe out the skillet and place it over low heat. Add the pine nuts, and toast until just golden brown, 1 to 2 minutes.
- Top the green beans with the toasted nuts and serve. Enjoy!
