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.

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

3/4 cup
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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