Typically I think of combining foods that I like to make a recipe that I will love. However, this recipe combines two vegetables I am not fond of (green beans and shallots) to create one of my favorite Thanksgiving sides, holiday green beans. Giada’s recipes often look so delicious that I can be persuaded to try new vegetables. I also love the red and green colors as a preview to Christmas, like Santa at the end of the Macy’s parade.
This dish can easily be modified for vegans as well, just leave off the cheese on top or substitute with vegan cheese.
- 1 lb fresh green beans
- 2 tbs unsalted butter
- 1 tbs olive oil
- 1 large shallot
- 1 tsp crushed garlic
- 1 tbs capers
- 14½ ounces diced tomatoes (1 can)
- 5-6 large leaves chopped fresh basil
- ½ cup grated Parmesan cheese
- Snap off ends of green beans. This is a great task for little helpers in the kitchen.
- Bring a large pot of water to a boil and cook the green beans for 3 minutes.
- Drain green beans and rinse with cold water.
- Peel and slice shallots.
- Melt butter and oil in a large skillet over medium heat.
- Stir in garlic and shallots. Saute until shallots soften and begin to carmelize, approximately 5 minutes.
- Pour in the can of tomatoes, including liquid.
- Cook for 5 minutes, allowing liquid to reduce.
- Add green beans and cook until warm, approximately 5-7 minutes.
- Sprinkle with basil and parmesan cheese before serving.
What are your favorite Thanksgiving sides?
Recipe shared on Potluck at Oh My Veggies.