I could have eaten the entire bowl of these green beans. Seriously, all 2 pounds of them! (Maybe I did…and maybe I’m proud of it.) These crisp green beans are paired with salty feta cheese, toasted pine nuts, and sweet red onions. A big time crowd pleaser.
This is a great side dish to serve at your next get together. Also a wonderful option when someone asks you to “bring a side.” This’ll serve a crowd 8 large helpings. It can also be served warm or at room temperature. Another HUGE plus… it comes together in just 15 minutes.
I like my green beans just cooked through enough to leave a slight crunch. If you like your green beans well done, let ’em cook for 8-10 minutes as opposed to 4-5 in the initial cooking process.
If you end up eating all these delicious beans by yourself, be proud. You know it was worth it!
Ingredients:
- 2 pounds fresh green beans, washed and ends trimmed
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup red onion, sliced
- 1 garlic clove, minced
- 1/3 cup pine nuts
- 1/2 cup feta cheese, crumbled
- 1 tsp lemon juice
- Pinch of fresh cracked black pepper
Directions:
Heat a large pot of water over high heat until it begins to lightly boil. Add green beans and cook 4-5 minutes until cooked through and bright green. Drain and reserve. (Note: I like my green beans to have a nice crunch to them. Cook longer if you like softer green beans.)
Meanwhile, heat butter and olive oil in a saute pan over medium heat. Add sliced red onion and cook for 7 minutes, stirring frequently until slightly caramelized. Add garlic and cook 1 minute. Add reserved green beans, toss to coat, reduce heat to low, and cook for an additional 2-3 minutes. Remove from heat.
Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden, about 3 minutes. (Enjoy that smell!)
In a large serving bowl, add green bean mixture, pine nuts, half of the feta cheese, lemon juice, and black pepper. Toss well until combined. Top with the remainder of the feta cheese.
Servings: 8 (Serving Size: 1 heaping cup)
Emily Always Cooks 