Most of the side dishes on the Thanksgiving table are high in calories, fat, carbohydrates or sugar. This year, why not introduce something that is healthy, but delicious too.
In this recipe the green beans are accompanied by shelled soybeans and green peas. It’s tossed with a mint pesto that coats the vegetables with a fresh flavor. Top with some chopped pecans to add seasonal flavor and a crunchy texture.
Watch a video demonstration of this recipe on tylerpaper.com
Bean & Pea Medley with Mint-Pecan Pesto
1/2 pound fresh green beans
1 cups sweet green peas
1 cups shelled soybeans (edamame out of its pod)
1 clove garlic
1 cup mint leaves
1/2 cup toasted pecans
1/2 cup olive oil
Salt and black pepper, to taste
1/2 cup toasted pecans and torn mint leaves, for garnish
In a food processor add the garlic, mint leaves and pecans. Pulse until finely chopped and then drizzle in the olive oil while processor is running. Set aside. Bring a large pot of water to a boil. Add the green beans and cook for three minutes. Add the peas and cook for an additional 30 seconds. Add the soybeans and cook for another minute. Check for tenderness and cook a bit longer if you want everything to be more tender. Drain well and add some of the pesto while the beans are still hot. Add as little or as much as you like. Pour into a serving bowl and garnish with the extra pecans and mint leaves. Serve immediately.