Green Beans Recipe with Whipped Feta
This Green Beans Recipe takes simple ingredients and brings them together in such a delicious way. I love how the brown butter adds richness, the spiced pistachios bring crunch, and the lemony whipped feta keeps everything fresh and creamy. t's a side dish I never get tired of making.
Ingredients
For the Green Beans:
- 24 ounces green beans fresh, trimmed
- ¼ cup unsalted butter
- 1 cup raw unsalted, shelled pistachios, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon red pepper flakes
- 2 tablespoons everything bagel seasoning
- Salt for blanching (1 teaspoon per quart of water)
For the Lemony Whipped Feta:
- 4 ounces feta
- ¼ cup Greek yogurt
- 1½ tablespoons lemon juice
- 1½ tablespoons olive oil
- 2-3 garlic cloves
For Garnish:
- ¾ cup pomegranate seeds
- lemon zest fresh
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of salt per quart of water, then add the green beans. Cook for about 4 minutes, until crisp-tender. Immediately transfer the beans to ice water. Once cool, drain thoroughly and pat dry.
- Heat a large, dry skillet over medium-low heat. Add the chopped pistachios and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.
- Stir in the cumin, cinnamon, and red pepper flakes during the last 30 seconds of toasting. Remove the skillet from the heat, stir in the everything bagel seasoning, and transfer the pistachio mixture to a bowl.
- In the same skillet, melt the butter over medium heat, stirring frequently, until the milk solids turn golden brown and smell nutty. Reduce the heat to low.
- Add the dried green beans to the brown butter and sauté for 5–6 minutes, until heated through. Stir in three-quarters of the pistachio mixture near the end of cooking. Remove the skillet from the heat and taste before adding any additional salt.
- In a small food processor, blend the feta, Greek yogurt, lemon juice, olive oil, and garlic until smooth and creamy, scraping down the sides as needed.
- Spread the whipped feta in a thin layer over a serving platter. Top with the green beans, spooning over any brown butter and pistachios from the skillet. Finish with the reserved pistachio mixture, pomegranate seeds, and fresh lemon zest.
Notes
- Choose fresh green beans. Look for firm, bright green beans that snap easily when bent. Avoid beans that look wilted or have brown spots.
- Don't skip the ice bath. Transferring the blanched green beans straight into ice water stops the cooking process and helps preserve their bright color and crisp-tender texture.
- Dry the beans thoroughly. Pat the green beans dry after blanching. Excess moisture can cause the butter to splatter and prevent it from coating the beans evenly.
- Watch the pistachios closely. Toast them over medium-low heat and stir frequently to prevent burning. Add the spices during the last 30 seconds so they become fragrant without scorching.
- Keep an eye on the brown butter. Stir frequently as the butter melts and starts to foam. Once you see golden brown bits and smell a nutty aroma, reduce the heat to prevent burning.
- Use block feta for the best texture. Feta packed in brine usually blends into a smoother, creamier spread than pre-crumbled feta.
- Adjust the whipped feta consistency. If it's too thick, add a teaspoon of water or olive oil at a time until smooth and spreadable.
- Taste before adding salt. Feta and everything bagel seasoning already contain salt, so taste the finished green beans before adding any extra.
- Save some pistachios for garnish. Stir most of the spiced pistachios into the green beans, but reserve a handful for the top. This keeps some of their crunch intact.
- Prepare components ahead. Blanch the green beans, toast the pistachios, and make the whipped feta up to a day in advance. Refrigerate the beans and feta separately, and keep the cooled pistachios in an airtight container.
- Assemble just before serving. Spread the whipped feta on a platter, add the warm green beans, and finish with pomegranate seeds, pistachios, and lemon zest. This keeps the toppings fresh and crunchy.
- Reheat leftovers gently. Warm the green beans in a skillet over medium-low heat until heated through. Add them to the whipped feta just before serving to keep the creamy base from becoming watery.