Friday, November 20, 2009

green beans with pepitas

thanksgiving alert II!

we made these for dinner the other night and decided about two bites in that they were a must for a thanksgiving side. i would highly recommend that everyone makes room on their thanksgiving table for these guys. they are so simple and delicious. the green beans get a nice crunch from the salty pepitas plus a little herb-y boost from the rosemary. and they get bonus points for coming together quickly on the stovetop while the oven is occupied with stuffing and pie and bread and other bake-ables. if you're making these for a large group double the least.

green beans with pepitas
(from bon appetit, december 2009)
1 pound slender green beans, trimmed
2 tablespoons olive oil, divided
1/2 cup pepitas (shelled raw pumpkin seeds)
coarse kosher salt
2 teaspoons chopped fresh rosemary*
1 large garlic clove, minced

cook green beans in large saucepan of boiling salted water until crisp-tender and still bright green, about 5 minutes. drain beans and cool in colander. cut beans into 1-inch pieces.

heat 1 tablespoon oil in large nonstick skillet over medium heat. add pepitas. toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. transfer to plate. reserve skillet. DO AHEAD: green beans and pepitas can be prepared 2 hours ahead. let stand at room temperature.

heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. add rosemary and garlic; stir 15 seconds. add beans and pepitas. toss until heated through, about 2 minutes. season to taste with coarse salt and pepper.

*i forgot to buy the rosemary and used dried. probably better with fresh but it was still yummy.


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