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These are the beautiful Rattlesnake Green Beans growing in our garden right now. Rattlesnake Beans are tasty pole beans known for their gorgeous streaks of purple on their dark green pods. They lose their pretty purple when cooked ( 🙁 ) but the flavor is still luscious.
My green bean row is producing very well this year. I’ve picked a large bowlful of them every other day.
Which means I can eat lots of these delicious Green Beans with Garlic and Pistachios. Five times last week, to be exact. No complaints. 🙂 They are really, really good.
The pistachios in this dish make it extra filling – so filling that one day last week when I was pressed for time I had a big plate of these beans and some bread for lunch, and it stuck with me for several hours. But the best way to eat this dish is with some fresh, little yellow potatoes. It also pairs well with pasta dishes, like lasagna or spaghetti.
More about Pistachios and Where to Buy Them
Pistachios that are raw (unroasted) and unsalted are much healthier than roasted and salted pistachios, but they’re a little difficult to find. Here’s where to find them, as well as more information about the health benefits of pistachios.
Green Beans with Garlic and Pistachios
- 1 large yellow onion or sweet onion, diced
- 1 tablespoon olive oil
- 3 – 6 cloves garlic, minced
- 2 tablespoons minced fresh parsley - optional
- 1 pound fresh (snipped) raw green beans - (about 6 cups)
- 1/2 cup water - or vegetable broth (approximately)
- 1 teaspoon granulated onion
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3/4 teaspoon salt - or to taste
- 1 cup shelled, roasted, and salted pistachio nuts
- lemon wedges
- In a large pan, sauté onion in oil over medium heat until onions begin to look translucent.
- Add garlic (and parsley if using) and sauté for one more minute.
- Transfer onion mixture to a plate or bowl.
- Add green beans to pan and sauté for two minutes.
- Add water (or broth) and seasonings to pan. Cover and bring to boil. Reduce heat to a very low boil and allow beans to cook until tender. (This will take about 10 minutes, but time will vary depending on the variety, age, and size of green beans and depending on your personal preferences.)
- When beans are tender, transfer to a serving dish, and season to taste. (If pistachios have salt on them, don’t add too much salt to beans.)
- Top with onion mixture and then chopped pistachios.
- Serve with lemon wedges to squeeze fresh lemon juice on beans to taste.
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