This recipe for sautéed green beans, in addition to the fact that I’m sure everyone will like it because of the contrast of textures, is quick and easy to make. It is a very tasty dish that can be served both as a starter and as an accompaniment to meat or fish. Keep reading and learn how to make sautéed beans with onion and pomegranate.
Contents
Ingredients to make Sautéed Green Beans with Onions:
- 200 grams of green beans
- 2 spring onions
- 1 grenade
- 1 cube of butter
- 1 pinch of salt
- 1 pinch of ground black pepper.
How to make Sautéed Green Beans with Onions:
- Remove the seeds from the pomegranate and reserve.
- Wash the beans and cut the ends.
- If they are tender and narrow you can leave them whole, or if you prefer you can cut them into pieces, which is how I have done them.
- Peel the onions and cut them into fine julienne strips.
- Put a saucepan with salted water on the fire and let it come to a boil, add the beans and cook them for about 3 minutes.
- Do not cook them longer because it is better that they remain a little crunchy. So, when they are ready, drain them.
- Melt the butter in a skillet over medium-high heat. Add the spring onions, cook for 1 minute and reserve.
- When the beans are cooked and drained, add them to the pan with the spring onions and mix everything together. Add the pomegranate seeds and season to taste.
- Trick: It is a healthy, light and cheap recipe, but if you want to make it a little lighter you can replace the butter with a drizzle of virgin olive oil.
- Serve the sautéed green beans with onions right away
