When trying to come up with a Thanksgiving Green Bean Recipe for this year, I was browsing through the latest issue of cooking light looking for a bit of recipe inspiration, and saw a recipe for Green Beans with Carmelized Onions and Walnuts. They looked divine, but I did not have white balsamic vinegar in my pantry. Rather than making the obvious swap of just using the darker variety, I decided I wanted something a bit more zesty, and searched their site for alternative green bean recipes. I found one with lemon & browned garlic, yum (link) and another that featured an ingredient I am rather fond of whole grain Dijon mustard (link). Look away people, I know this is a family friendly site, but a culinary Ménage à trois is about to occur. The result I am simply calling Thanksgiving Green Beans.
In addition to Frankensteining the recipes together, I also swapped out the fresh blanched green beans for a steamer bag of frozen petite green beans. I like skinny beans and have had a hard time finding them of good quality here in New England this time of year.
The recipe is gluten-free, low carb and vegan, so if a cousin drops a surprise dietary restriction on you at the last minute this Thanksgiving, no worries, this recipe will probably work for them, as is.
- 2 tbs olive oil (1 tbs + 1 tbs)
- 2 cups sweet onion (sliced vertically)
- 1 clove garlic (minced)
- ¼ cup walnuts (chopped)
- ½ tsp fresh thyme leaves (chopped)
- 12 oz steamer bag of petite green beans
- 1 tbs. fresh lemon juice
- 1 tbs Marsala wine
- ½ tsp whole grain Dijon
- Kosher salt & Fresh ground pepper (to taste)
- Put 1 tbs oil in non-stick skillet over med-high heat.
- Add the onions and garlic. Cook, frequently stirring until well caramelized.
- Add the walnuts and thyme. Saute about 3 more minutes, then remove from pan and reserve.
- Microwave the green beans for about 3 minutes. This should be just enough to fully thaw them.
- Add the other tbs of oil to pan, and swirl to coat. Once hot, add the Add the lemon juice, Marsala, Dijon and green beans. Stir to coat.
- Add the walnut-onion mixture, and stir over heat until everything is evenly coated and the alcohol in Marsala has cooked off.
- Remove to serving bowl.