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.

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.

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

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

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Ingredients

• 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

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Instructions

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.

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Notes

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