Thanksgiving Green Beans

Sauteed green beans and red peppers drizzled with balsamic vinegar and sprinkled with toasted pine nuts, it’s a colorful and flavorful dish that’s sure to please everyone for a weeknight dinner or a holiday meal!

Thanksgiving Green Beans ~ Pearls + Girls

 Now that I’m a mom, a night out on the town is nonexistent rare. 😉  However, if I get lucky enough to snag a lovely meal with my husband sans kiddos, you bet we’re going someplace with real tablecloths and delicious food!  My favorite upscale diner serves the most AMAZING oven roasted chicken alongside the dish that inspired this post, their famous skillet beans.  I love them so much that I decided it wasn’t fair to only enjoy them twice a year!  Lucky for me (and you), this side dish is very simple to prepare at home.  

Last year I hosted Thanksgiving dinner, and these green beans made their inaugural holiday appearance.  They got rave reviews, and no one could believe they only took minutes to prepare!  Even though I have dubbed them as my ‘Thanksgiving Green Beans’ I really make them all year round.   These beans are the perfect accompaniment to turkey, chicken, pork or beef.  Pair them with some roasted fingerling potatoes or red skinned mashed potatoes for a satisfying meal.  Enjoy! 🙂


Thanksgiving Green Beans

Serving Size: 4 - 6 servings


  • 1/4 cup pine nuts
  • 1/2 cup balsamic vinegar
  • 1 TBSP butter
  • 2 cups fresh green beans
  • 2 red bell peppers, thinly sliced
  • salt and pepper, to taste


  1. Toast pine nuts (dry, no oil) in a small saute pan over medium high heat for about five minutes, tossing every 30 seconds or so. Don't walk away, nuts can burn very quickly!
  2. Transfer toasted nuts to a small bowl to cool slightly. Set aside.
  3. Add the balsamic vinegar to a small saucepan over medium high heat.
  4. Bring to a boil and stir occasionally until it reduces by half, about 8 - 10 minutes.
  5. Transfer balsamic reduction to a small bowl to cool slightly. Set aside.
  6. Blanch green beans in a large pot of boiling water for two minutes.
  7. Place green beans into an ice bath to 'shock' them and stop the cooking process.
  8. Melt butter in a large saute pan over medium heat.
  9. Saute the green beans with the bell peppers until lightly blistered.
  10. Add salt and pepper, to taste.
  11. Transfer to a serving platter, sprinkle with pine nuts and drizzle with balsamic reduction.
  12. Serve immediately