Green Beans With Pomegranate Seeds Recipes

GREEN BEANS WITH POMEGRANATE SEEDS

Green Beans with Pomegranate Seeds image

These green beans with pomegranate seeds are one of the simplest dishes to make. I made them for Rosh Hashanah this year and they were a hit. Nobody believed there were just 5 ingredients! —Dalya Rubin, Boca Raton, Florida

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

2 pounds fresh green beans, trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
4 garlic cloves, minced
1/4 cup pomegranate seeds

Steps:

Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.

Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 187mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

POMEGRANATE-GLAZED GREEN BEANS

Pomegranate-Glazed Green Beans image

Green beans are a popular vegetable in our house. They get a nice zing from this slightly tangy glaze featuring fruit juices, vinegar, maple syrup and seasonings.-Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds fresh green beans, trimmed
1/3 cup orange juice
1/4 cup pomegranate juice
3 tablespoons butter
2 tablespoons white balsamic vinegar
1 tablespoon maple syrup
2 teaspoons grated orange zest
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries

Steps:

In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 251mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SESAME SEED GREEN BEANS

Sesame Seed Green Beans image

This is an easy way to serve great vegetables with your meal. Green beans are stir fried in vegetable oil and soy sauce, then sprinkled with toasted sesame seeds to create this surprisingly easy, tasty, and impressive side dish.

Provided by Lea

Categories Side Dish Vegetables Green Beans

Time 30m

Yield 8

Number Of Ingredients 5

Ingredients

⅔ cup sesame seeds
⅓ cup vegetable oil
3 (10 ounce) packages frozen green beans, thawed
⅓ cup soy sauce
black pepper to taste

Steps:

Toast sesame seeds in a large dry skillet over medium heat until they turn golden brown. Spread out onto a plate and allow to cool.
Heat vegetable oil in a large skillet over medium-high heat. Add green beans and soy sauce. Cook, stirring constantly, until the beans are hot and tender, about 10 minutes. Season with black pepper to taste, and toss with toasted sesame seeds.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 10.5 g, Fat 15.1 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 602.7 mg, Sugar 2.9 g

GREEN BEANS WITH ALMONDS AND POMEGRANATE ARILS

GREEN BEANS WITH ALMONDS AND POMEGRANATE ARILS image

Categories Bean Fry Dinner

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pounds green beans, rinsed, trimmed and halved
2 tablespoons kosher salt, plus more for seasoning
3 tablespoons clarified unsalted butter or olive oil
1 cup slivered almonds
2 cloves garlic, sliced
1 tablespoon sherry vinegar
1 cup pomegranate arils, from one large pomegranate

Steps:

Bring a gallon of water and 2 tablespoons of salt to a boil in a large saucepan. Blanch the green beans for 5 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. This can be done up to two days ahead, store the balance of the green beans in an airtight container in the refrigerator. Heat the butter in a large sauté pan over high heat. Once the butter melts, add the almonds and toss until lightly toasted, approximately 3 minutes. Add the green beans and garlic, season with salt, and stir until the almonds are browned, approximately 2 minutes. Remove from the heat, and drizzle with the vinegar. Add the pomegranate seeds just before serving.

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Preheat oven to 425°. Place beans in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt. Toss to coat. Roast 10 minutes, stirring once., Add garlic to pan. Roast until beans are crisp-tender, 5-7 minutes longer. Sprinkle with pomegranate seeds.
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