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Crisp Green Beans with Sun-Dried Tomatoes

COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(51)
Katie Lee's Crisp Green Beans with Sun-Dried TomatoesNovember 24th 2016.
Katie Lee's Crisp Green Beans with Sun-Dried Tomatoes November 24th 2016.TODAY
COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
8
RATE THIS RECIPE
(51)

Ingredients

  • 3 pounds green beans
  • 3 tablespoons unsalted butter
  • 2 shallots, minced
  • 1 cup diced sun-dried tomatoes
  • Juice of 1/2 lemon
  • 1 tablespoon freshly grated lemon zest
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons chopped almonds
  • Chef notes

    Take a break from the usual green bean casserole this Thanksgiving and make this quick and easy side dish.

    Preparation

    In a covered, microwave-safe dish, microwave the trimmed green beans with a little water for 2 minutes. Set beans aside.

    In a large skillet, melt the butter over medium heat. Add the shallots and sauté until tender, about 3 minutes. Add the tomatoes and cook 2 minutes. Add the cooked beans and sauté about 5 to 7 minutes, until tender. Add the lemon juice, lemon zest, salt and pepper. Remove from heat and transfer to serving dish.  Top with chopped almonds and serve.