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, more or less, Blue Lake green beans
4 Tb (1/2 cube) salted butter
1/2 red onion
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)
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.
Slice chestnuts and toss them and pine nuts into the onions for a few minutes. Add salt black pepper
Drain 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.