Green Beans With Pine Nuts & Shallots

I know you probably think we eat only meat. Definitely NOT true. We eat balanced meals all the time. We eat a ton of vegetables, with almost every meal too. This time I am giving you another recipe from my new tapas cook book. It’s for green beans with pine nuts and shallots. Once again, unknowingly, I’ve been cooking a Spanish recipe for years without recognizing them as being Spanish. 🙂

2 TBSP olive oil

1/2 cup toasted pine nuts

1 tsp paprika

1 lb green beans, ends trimmed

1 onion or shallot, sliced very thin or chopped

1 garlic clove, minced

1-2 tsp lemon juice

salt & pepper to taste

1 TBSP butter for finish – I added my Bella La Crema Monet’s Garden Butter

1-2 TBSP Peruvian peppers, optional

Toast the pine nuts until golden brown. Once they are browned, remove from the heat and set aside.

Boil the green beans for about 5 minutes or until they are al dente. Drain.

Heat the olive oil and cook the onion for about 5-10 minutes or until softened and start to caramelize. Add the garlic and continue to cook for an additional 30 seconds or so.

I added my Bella La Crema Monet’s Garden Butter before tossing in the green beans. Add the lemon juice. Season with salt, pepper and paprika, then toss in the green beans.

Top with the toasted pine nuts and the Peruvian peppers if using right before serving. It’s deliciously simple yet looks very elegant and festive.

Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.