Vegan – Gluten/Wheat Free – Soy Free
The first time we made this dish was for Thanksgiving last year as a side. I don’t come from a family that makes casseroles, so green bean casserole has never been served at our table. My Mom and I wanted to try some new side dishes that weren’t the “typical” turkey day dishes. So we got inspired and came up with this green bean walnut sauté. It was so scrumptious, we now make it year round.
Pair this side dish with chicken, salmon, turkey, tempeh, or tofu…or just eat a huge bowl by itself <— guilty!! Although I’ve always been able to eat bowls of green beans, ever since I was 1 year old, (I was probably the only small child that’s favorite food was green beans) but this recipe takes this veggie to the next level.
First you’ll want to toast the walnuts in your sauté pan. This only takes a couple minutes, so be careful to watch them as they can burn easily.
I never simmer the green beans in a pot with boiling water first. I use my sauté pan with a lid to steam and roast them at the same time. I like to try to not use every pot and pan while cooking so if I can use the same pan for a dish I will. But if you want, feel free to place the green beans in a pot and cover with water; bring to a boil, reduce heat to medium-low and simmer for 5 minutes or until softened. Drain water and then add to sauté pan with all ingredients, including walnuts and toss for 1 minute until coated.
Veggies will be your friend if you find ways to spice them up, so don’t be afraid to try this dish and see how amazing it makes green beans. 🙂
- 1½ lbs fresh green beans, trimmed
- 1 cup chopped walnuts
- 2 tbsp olive oil, divided
- 2 tbsp white or red balsamic vinegar
- 1½ tbsp red wine viegar (I used Pompeian Vinegar Infused w/ Garlic)
- 1 tbsp pure maple syrup
- 3 cloves of garlic
- ½ tsp red pepper
- Preheat large nonstick sauté pan on medium heat for 1-2 minutes. Add walnuts to pan, cook & stir for 1-2 minutes or until toasted; set aside.
- Using the same pan, add 1 tbsp of olive oil, garlic & red pepper. Cook for 1 minute before adding the green beans along with the remaining 1 tbsp of olive oil. Cook & stir for 4-5 minutes before covering & simmering for 2 minutes, or until green beans are tender but still crisp.
- Add balsamic vinegar, red wine vinegar, maple syrup and stir until coated.
- Remove from heat; add walnuts, toss until combined. Serve immediately.