Pistachio Green Beans
Simple to make, and a nice variation from the usual butter and garlic topping. The recipe originally called for sesame seeds, but I didn't have any so I substituted pistachios instead.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetable
american
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon olive oil
- 1/4 cup pistachios coarsely chopped
- salt to taste
- 1 pound fresh green beans cut into 2 inch pieces
- 1/4 cup vegetable broth
- black pepper freshly ground; to taste
- Carbohydrate 11.22047625 g
- Cholesterol 0 mg
- Fat 4.39529000036184 g
- Fiber 4.60643762147427 g
- Protein 3.62553125 g
- Saturated Fat 0.564070000049962 g
- Serving Size 1 1 Serving (262g)
- Sodium 379.482750000007 mg
- Sugar 6.61403862852573 g
- Trans Fat 0.227607500009799 g
- Calories 89 calories
1. Heat oil in a large nonstick skillet or wok over medium heat. Add pistachios. When nuts become fragrant and start to darken, stir in green beans. Cook, stirring, until the beans turn bright green, about 5 minutes. 2. Pour in chicken broth. Season to taste with salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
