Ingredients
Equipment
Method
- Prepare an ice bath: Fill a large mixing bowl ⅓ full of ice, then add cold water. Set aside.
- Boil the green beans: Bring a large pot of water to a full boil. Add 2 teaspoons of salt. Add the green beans and cook for 5 minutes. Immediately remove the beans and plunge them into the ice bath to stop the cooking.
- Chill and dry the beans: Chill the beans in the ice bath for a few minutes, then drain them well. Pat them dry and toss with 1 teaspoon of olive oil. Cover and refrigerate until ready to serve. This can be done 1-2 days in advance.
- Cook the shallots and garlic: Place a medium sauté or fry pan over medium-low heat. Add 2 teaspoons of olive oil. When the oil is warm, add the sliced shallots. Cook until soft and translucent, stirring occasionally, about 5 minutes. Add the chopped garlic and cook for 1 minute longer. You can refrigerate this mixture until serving or leave it at room temperature, covered.
- Prepare for serving: If the green beans were chilled, remove them from the refrigerator about an hour before serving. About 20 minutes before serving, place the green beans in a large shallow casserole dish. Top with the cooked shallots and garlic. Cover with foil and place in the oven to heat through.
- Garnish and serve: Once the green beans are hot, remove them from the oven. Top with the toasted nuts and pomegranate seeds. Serve immediately.
Nutrition
Notes
This recipe can be prepared ahead of time, making it a convenient option for busy holiday schedules. The combination of tender green beans, savory shallots and garlic, crunchy nuts, and bright pomegranate seeds creates a balanced and flavorful dish.