Appetizers 
(Cooking Time: 15 minutes Preparation Time: 5 minutes Servings: 4)
This vegan recipe can be used as a special addition to any holiday table. Combining French green beans with almonds gives a nice taste and pomegranate seeds make this a more colorful, texture and flavorful side dish.
NUTRITIONAL FACTS
- Amount per Serving
- Calories 120g
- Fats: 8 g
- Cholesterol: 0.0mg
- Total Carbohydrate: 10.2g
- Protein: 4g
INGREDIENTS:
- 1 lb of fine green beans
- 2 tbsp of olive oil
- 1 Cup of pomegranate seeds
- 1/2 handful of sliced almonds
- 1 garlic clove, finely chopped
- 1 tbsp of lemon juice
- 1 pinch of salt
- 1 pinch of ground black pepper to taste
DIRECTIONS:
- Cook the beans in boiling salted water just “al dente” (very undercooked because they will continue to cook afterward).
- In a skillet, heat the butter and olive oil over medium heat until the butter is melted and the foam is gone.
- Add the almonds and cook, stirring occasionally, until golden brown. About 1 minute. Using a slotted spoon, reserve the almonds
- Reduce the heat and add the garlic to the skillet. Cook; then stir constantly for about 30 seconds, until fragrant.
- Add the green beans, increase the heat and cook, stirring often.
- Add lemon juice and salt and pepper, stir well, sprinkle with almonds, stir again and serve.
- For the topping, you can sprinkle the pomegranate on top, the black and white sesame seeds and zest a little lemon.
- Serve and enjoy your dish!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
