Pistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.

Jonathan Perno
EatingWell Magazine, November 2020

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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • Toss green beans with butter (or bacon fat), salt and pepper on a large rimmed baking sheet. Spread in a single layer. Roast, stirring once halfway, until tender and lightly browned, 30 to 35 minutes. Sprinkle with pistachios and orange zest and toss to combine. Serve hot.

Nutrition Facts

131 calories; fat 10g; cholesterol 15mg; sodium 299mg; carbohydrates 10g; dietary fiber 4g; protein 4g; sugars 4g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 983IU.
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