This Green Beans with Pomegranates and Almonds recipe not just adds vibrancy to your table but also boasts flavors and nutrients.
Pomegranates are loved for centuries. Many times, in photos of ancient banquets, you’d see pomegranates on the table. Why so? Pomegranate is such an extremely healthy fruit and is considered a superfood.
The red hue comes from polyphenols, which are micronutrients that are full of antioxidants. Indeed, pomegranate has copious amounts of antioxidants! Plus, it covers more than 40% of your daily Vitamin C requirement. It also contains Vitamin E, folate, potassium, and Vitamin K. Thus, this fruit not only prevents cancer, Alzheimer’s disease, diabetes, and other diseases, but it also improves memory function, lowers blood pressure, aids digestion, and enhances cardiovascular, digestive, and reproductive health.
Whew! That’s a lot! And it’s just the pomegranate. We still have almonds and green beans! Almonds are a great source of vitamin E, calcium, and magnesium. Green beans on the other hand could help improve vision and reduces the risk of depression. Body and mental health, check!
Well, you’ve got the point already– this recipe is a must-have not only on your holiday tables but also for the rest of your lives! Not to mention that you can concoct this wholesome dish easily in 15 minutes!
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Holiday Green Beans w/ Pomegranate and Almonds
Equipment
- Large Pot
- Serving Board
Ingredients
- 1 1/2 pounds fresh green beans ends trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tsp salt to taste
- 1/4 cup sliced almonds lightly toasted
- 3/4 cup pomegranate arils
Instructions
- Bring a large pot of lightly salted water to a boil. Add the beans into the pot and cook for about 5 to 7 minutes or until they’re tender-crisp.
- Drain and transfer them into a bowl filled with ice water to shock and stop the cooking process.
- After 5 minutes, drain the beans and pat dry with paper towels. Transfer to a medium-sized bowl. Add in EVOO and season with salt and pepper to taste. Toss to coat well.
- Arrange the beans onto a serving board or platter and sprinkle with almonds and pomegranate arils. Serve and enjoy!
Notes
- To toast almonds, you may spread a large batch on a baking sheet and toast them for about 5 to 7 minutes in an oven set at 350ºF. Or, if you have sliced or slivered almonds already, you can use a nonstick skillet too!
- This recipe yields 8 servings because it’s part of a 5-course menu. If you’re using this recipe as a standalone meal, simply double the serving size and consider the nutritional information doubled as well.
