Green Beans with Red Onion, Pistachios, and Herbs

Green Beans with Red Onion, Pistachios, and Herbs {Beard and Bonnet} #glutenfree

Since I am traveling this week I am foregoing our Monday ritual of tutorials and roundup posts for a fresh new recipe that was inspired by the farmer’s market instead. Next week we will be home and back to business as usual with a fun roundup that I am super excited to share here with you.

Green Beans with Red Onion, Pistachios, and Herbs {Beard and Bonnet} #glutenfree

A few weekends ago I made a trip to the Hollywood Farmer’s Market for a little veggie inspiration! When I am feeling in a cooking rut the market is always the first place I go to for inspiration. The colors, scents, and tastes always awaken my senses and inspire me to get back in the kitchen.  

This particular trip I was drawn in by the most beautiful green beans I had ever seen. Big bins of purple almost black beans next to neon chartreuse beans made my mind wander and my belly grumble.  I knew that since we were heading out of town in a few days I needed to use up ingredients that I already had in the house like onions and herbs which go great with green beans.

Green Beans with Red Onion, Pistachios, and Herbs {Beard and Bonnet} #glutenfree

What I wasn’t expecting to use on the green beans was the leftover pistachio meal from the lemon pistachio cake I had made a few days prior.  The pairing of toasty pistachios with crisp tender green beans and lemon was a match made in heaven! Even my green bean hating husband loved this dish and went back for seconds.

Green Beans with Red Onion, Pistachios, and Herbs {Beard and Bonnet} #glutenfree


Green Beans with Red Onion, Pistachios, and Herbs

  • Author: Beard And Bonnet
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 4 as a side 1x


  • 1 pound green beans, tipped and tailed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 2 tablespoons minced cilantro
  • 2 tablespoons flat leaf parsley
  • 1/4 cup pistachio meal (See note)
  • kosher salt and freshly ground black pepper
  • Maldon salt for garnish,optional
  • Lemon wedges for garnish


  1. Line a baking sheet with paper towels and bring a very large pot of water to a rolling boil.
  2. While the water comes to a boil, melt the butter with the oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until the onions start to soften. Stir in the cilantro, parsley, and pistachio meal; continue cooking for 1-2 minutes more until the herbs are fragrant and the pistachio meal is beginning to turn golden brown. Remove from the heat.
  3. When the water reaches a rolling boil add 1 tablespoon of salt and the beans. Cook the beans until they are tender-firm, about 2-3 minutes. Drain the beans and spread them out on the prepared baking sheet. Blot the beans with the paper towels to dry then lay them on a serving platter and top with the pistachio mixture. Serve immediately.


To make pistachio meal coarsely grind pistachios in a food processor until tey reach the desired consistency.

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    1. Meg July 28, 2014 at 10:31 am

      Dixya, you will LOVE these! I have always underestimated them too…never anymore.

  1. Brittany July 28, 2014 at 2:19 pm

    This look fantastic! If we get more fresh green beans from Isaac’s parents’ garden I know what I’ll be making.

    1. Meg July 28, 2014 at 10:46 pm

      I hope you get more beans Brittany!! This green bean dish is SO good:)

  2. Gaby July 28, 2014 at 9:24 pm

    Looks amazing!!! What a perfect summer dish!!

  3. Corina August 30, 2014 at 10:59 am

    I never thought green beans could look so enticing! It sounds like a wonderful side dish.

    1. Meg August 30, 2014 at 12:55 pm

      Thanks so much Corina! It really does make a nice addition to a meal:)


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