The cranberries and pistachios provide tartness and crunch, while the glaze produces a caramelized, smokey topping. When I initially took this out of the oven, my 10-year-old came in and said, “That’s beautiful!” It tastes just as amazing and makes a stunning, sophisticated side dish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil, divided, or more to taste
- ¼ onion, grated
- salt to taste
- 1 pound fresh green beans, trimmed and snapped
- 1 (10 ounce) can diced tomatoes with green chile peppers
- ¼ cup chicken broth
- 1 clove elephant garlic, grated
Instructions
- Heat 1/2 tablespoon olive oil in a pan over medium-low heat. Add onion and a sprinkle of salt; saute until translucent, 3 to 5 minutes. Add green beans, tomatoes with their juices, chicken broth, and garlic. Increase heat to medium-high and simmer until only 2 to 3 tablespoons of liquid remain, up to 15 minutes. Drizzle remaining olive oil over the top.
- Use canned green beans if preferred.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect as written!