The roasted flavour of the green beans with the pop of sweetness from the pomegranates will make these charred green beans with garlic and pomegranate seeds your new favorite!
A few weeks ago I had the chance to get away from the city for a few days to celebrate one of my best friend’s 25th birthday at her cottage on Lake Huron. Besides having the best weather, the weekend was filled with wine-fuelled fun, amazing food and even better company.
We spent most of our time going between the cottage and the beach, eating and drinking and reflecting on how 2014 has been a big year for all of us. We also made some sweet tote bags, because you can never have enough tote bags…
While cooking dinner on the Saturday night one of my oldest friend, Mary asked us how we should cut the green beans. It didn’t occur to me until that moment that there was more than one way to cut them (for the record, I trim the edges on BOTH sides of the beans). Apparently some people or single-side trimmers and some don’t trim the green beans at all. Whatever floats your boat, I suppose!
Those green beans got me thinking all about the different paths my group of friends and I have taken. Most of us grew up together. We spent many years wearing sailor suits while rushing to the canteen to get our “shop cookies”. We learned all the moves to High School Musical and if you get me drunk enough I might admit to having gone to the HSM concert.
We laughed, we cried, we prom’ed and celebrated making it through the middle and high school years together. And then for many of us, we parted ways. Our paths diverged and some of us trimmed one end, both ends or no ends at all. We’ve kept in touch, we’ve drifted apart and we’ve each established lives for ourselves that are incredible in their own unique ways.
But despite our divergent paths, when we come together it’s like not a day has passed. I guess green beans are still great no matter how you cut them.
Serving size: 4
- 1 lb green beans (ends trimmed if you like!)
- 1 T olive oil
- 1 large garlic clove, minced
- 1 T balsamic vinegar
- 1/4 cup pomegranate seeds/arils
- salt and pepper, to taste
- Coat green beans in olive oil.
- Heat up a large pan on high heat
- Add green beans once a drop of water on the pan sizzles and evaporate immediately.
- Spread green beans out in a single layer and cook for 2 minutes.
- Flip green beans and cook for 1 minute.
- Flip and repeat for one more minute.
- Lower heat to medium and add garlic. Cook green beans and garlic for 5 mins.
- Add in balsamic vinegar and cook for 1 more minute.
- Top green beans with pomegranate seeds and salt and pepper.