Green Beans with Chestnuts

serving in casseroleThis Thanksgiving side dish incorporates the Native American foods chestnuts and pine nuts tossed with Blue Lake green beans, red onion, shallot, and  roasted almonds in a butter bath.


One pound, more or less, Blue Lake green beans

4 Tb (1/2 cube) salted butter

1/2 red onion

1 shallot

5.2 oz package chestnuts, peeled and precooked (available at Trader Joe’s and Berkeley Bowl)

3 Tb pine nuts

About 1/4 tsp salt to taste

Several grinds black pepper

1/4 cup roasted almond pieces (available at Berkeley Bowl)


boil beans

Fill a 3 1/2 or 4 quart pot with cold water and bring to a boil. Cut the ends off the green beans and cut into 2 inch pieces. Boil for 5 minutes, until they turn bring green.

While waiting for water to boil, fill a large bowl with ice and ice water. When beans have finished cooking, drain them over a colander then plunge into the ice bath.’

Melt butter in a frying pan over medium heat. Thinly slice the red onion and shallot and saute in the butter over medium-low heat for about 10 minutes until they are soft.

chopping chestnutsSlice chestnuts and toss them and pine nuts into the onions for a few minutes. Add salt black pepper

mix in large pot.jpgDrain green beans, and be careful to remove any pieces of ice. Put green beans into a large pot. Scrape all the onion chestnut mixture over the green beans and toss well with toasted almond pieces. Adjust salt.

Spoon into a flat casserole dish if planning to reheat.

Serve as is, or make ahead and reheat in the microwave.