Ingredients

The following ingredients have 10 Servings
  • 2 pounds of fresh or frozen (thawed) French green beans ( haricots verts), trimmed and washed. If using regular green beans they may require a longer cooking time, since French green beans are thinner.
  • 3 tbsp sea salt or 2 tbsp table salt
  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic, minced
  • 2- 5.3oz (150 grams each) pack peeled and roasted chestnuts (we used Gefen )
  • 1 cup dried tart cherries
  • 1/8-1/4 tsp sea salt, to taste
  • 1/8 tsp black pepper
  • 2 cup pomegranate seeds ( about 2 pomegranates).  More or less to taste
  • Lemony Tahini click HERE for the recipe

Instruction

  • Prepare a large bowl with cold water and ice cubes
  • In a large pot, bring salted water to a boil. Add green beans cook for about 4-5 minutes.  The green beans will be cooked, but crunchy, if you like them sifter cooked them 1-2 minutes longer.
  • Transfer green beans to the ice water bowl to stop the cooking process. Remove green beans from ice bath and drain well.
  • In a large skillet, heat olive oil. Add garlic and cook on medium-high for 1 minute. Add chestnuts and cherries and 1/8-1/4 tsp of salt and the black pepper, cook over medium heat for 3-4 minutes. Add drained green beans and continue cooking for another 5 minutes.  Stirring frequently.
  • Transfer to a serving dish. Drizzle with lemony tahini and sprinkle pomegranate seeds on top.