Author Notes
Pomegranate molasses - one of my absolute favorite flavorings - gives the green beans a sweet and sour finish which is enlivened by a hint of heat from the dried red pepper. Pomegranate molasses and walnuts seem to go together, but I have broken with tradition here by using pecans. You can find pomegranate molasses in middle eastern food markets, but I prepare my own and I have included directions here (see the asterisk). You will need to prepare the molasses ahead of time. —friendlyoaks
Ingredients
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1 pound
green beans
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2 tablespoons
grapeseed oil
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1/2 cup
finely chopped onion
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1/4 cup
pomegranate molasses**
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1 tablespoon
lime juice
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1 teaspoon
brown sugar
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1
dried red pepper, crumbled
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Mixed salad greens
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2 tablespoons
toasted pecans
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2 tablespoons
white raisins, plumped
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1 tablespoon
orange zest
Directions
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Heat the oil in a wide skillet over high heat. Add the green beans and stir them in the heated oil until the skins start to blister.
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Lower heat to medium. Add the onion and stir for a minute or two.
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Add the pomegranate molasses, lime juice, sugar and dried red pepper. Stir to coat the green beans. Let them cool somewhat.
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Arrange the greens evenly on a serving platter. Spoon the green beans over the greens and sprinkle them with pecans, raisins and orange zest.
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**To make pomegranate molasses, boil 2 cups of 100% pure pomegranate juice (no sugar, no other fruits, no preservatives, just the juice, the whole juice, and nothing but the juice) until reduced to 1/2 cup. When cool, pour it into a sterilized jar. I keep it on the shelf, but store an opened jar in the refrigerator. It will keep almost forever.**
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