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Crisp Green Beans with Sun-Dried Tomatoes
Katie Lee's Crisp Green Beans with Sun-Dried TomatoesNovember 24th 2016.
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Take a break from the usual green bean casserole this Thanksgiving and make this quick and easy side dish.


    • 3 pounds green beans, trimmed and cut in thirds
    • 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


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.