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Parve
Easy
40 Minutes
Diets 
Can a side dish be the star of the meal? When you taste these slightly sweet yet umami-rich blistered green beans, I think you’ll agree that yes, it can be. Just be patient and let the green beans sauté until blistered. Don’t be tempted to stir them; allowing the green beans to cook undisturbed, preferably in one layer, ensures those irresistible crispy bits. Garnishing with pomegranate arils adds a festive flair and a fruity tang that makes the flavors pop.
1/4 cup oil
6 small or 3 large shallots, sliced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
24 ounces (680 grams) frozen green beans, slightly thawed and rinsed
1/2 teaspoon Manischewitz Kosher Salt
1/2 teaspoon black pepper
5 tablespoons Glicks Soy Sauce
3 tablespoons Gefen Maple Syrup
pomegranate arils, for garnish
Heat a large, wide skillet over medium heat for three minutes. Add oil. Add shallots and sauté until translucent. Stir in garlic; sauté until fragrant and barely golden, one to two minutes. Add green beans and stir to coat in oil. Season with salt and pepper.
Cook green beans undisturbed until they start blistering, five to seven minutes. Give them a stir and allow to cook for another five to seven minutes. Repeat process one to two more times until the green beans are blistered in spots and cooked through.
Add soy sauce and maple syrup and stir to coat. Cook another three to five minutes for the flavors to meld. Transfer to a serving platter and garnish with arils. Serve warm or at room temperature.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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String beans were delicious. Cooked for Rosh Hashana and again for success! I simplified it by baking it in the oven and it was still delicious. Will definitely cook this again!
Best green bean recipe I’ve tried!