This 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 Blue Lake green beans
1 Tb unsalted butter
1/2 red onion, chopped
1 shallot, sliced
About 12 -15 fresh chestnuts or a 5.2 oz. package peeled and precooked chestnuts, (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)
If you are using fresh chestnuts, lay them flat on the cutting board and make a cut across the long end on the rounded side with a serrated knife, piercing both the hard outer shell and the inner skin. If you like, you can also make an additional cut crosswise. Put them in a pot of cold water and bring to a boil. As soon as the water boils, use a slotted spoon to remove them to a roasting pan. Bake at 425′ for 15 – 20 minutes. Use the slotted spoon to place them in a clean kitchen towel to cool for 15 minutes. Use your hands to peel off the shell and the woody inner skin. Thanks to https://www.shelovesbiscotti.com/5-easy-steps-for-oven-roasted-chestnuts/ for the directions.
Chop the red onion and slice the shallot. Melt butter in a heavy frying pan over medium heat. Sauté onion and shallot in the butter over medium-low heat for about 10 minutes until they are soft and beginning to crisp.
Slice chestnuts and toss them and pine nuts into the onions for a few minutes. Add salt and black pepper
Fill a 3 or 4 quart pot about half way with water and bring to a boil. Cut the ends off the green beans and cut into 2 inch pieces. Boil for 4 minutes, until they just turn bright green, then strain into a salad spinner basket or colander.
Add drained beans to onion mixture and gently stir in.
Serve as is, or make ahead and reheat in the microwave.