Green Beans with Red Onion, Pistachios, and Herbs

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 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.

Recipe Card powered byTasty Recipes