After going to the market one Tuesday this August, I came back with these light delicate green pole beans from Gales Meadow Farm. They are perfectly great just quickly blanched and sauteed, but I wanted to do a little something more. So this recipe happened.


  • 1 pounds young green pole beans, blanched

    1-2 tablespoons EVOO

    1-2 medium shallots, chopped fine

    1 teaspoon coriander, freshly ground

    1/2 teaspoon sea salt

    1/2-3/4 stock or water, as needed to help cook beans

    1/2 cup chopped pan roasted pistachio nuts

    Few drops pistachio oil


Blanch pole beans in rapidly boiling very salty water. After 30-60 seconds, drop into ice water to stop cooking. Set aside. In heated skillet, add small amount of EVOO. Add shallots and stir until translucent. Add beans and small amount of chicken stock or water and cook uncovered until beans are tender but have not lost their color. Water or stock should be evaporated by this time. Place on serving platter and garnish with chopped pistachios and few drops pistachio oil.


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