Header image of a platter of green beans coated in pomegranate tahini sauce and topped with pomegranate arils.

Garlicky Green Beans with Pomegranate Tahini Sauce

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Green beans are an important part of any Thanksgiving spread. People are just wild about green bean casserole! But while that’s a classic, I personally prefer my green beans a bit brighter. If that’s not your thing, it’s totally fine – enjoy your casserole. But if I’ve piqued your interest, I think you should give these garlicky green beans with pomegranate tahini sauce a try. They’re super easy to make, vegan, gluten free, and have a lovely sweet and sour flavor profile that I think you’ll just love. They also don’t take up valuable oven space, which is always a plus in my book.

What’s the process for making these?

The process for making these green beans is refreshingly quick and easy. First, you trim the beans. After that, you blanch them for about 3 minutes (if you’re not familiar with blanching, it just means simmer them and then plunge them into an ice bath once they’re done). While that’s happening, you can throw together your pomegranate tahini sauce. This literally consists of adding minced garlic, olive oil, pomegranate molasses, lemon juice, and tahini into a bowl and whisking until smooth. At this point, you can drain your green beans. Give them a little ice bath and then drain again. Add some olive oil to a large skillet over medium heat. Then some more minced garlic. Cook until fragrant (so about a minute), then add the green beans and salt. Sauté for about 5 minutes, then remove from heat and toss in your pomegranate tahini sauce. Dump everything onto your favorite platter, and sprinkle with pomegranate seeds. That’s it. And 8 minutes of active cook time? A dream.

Let’s run through the ingredients.

I want to make this recipe as easy as possible for you, so let’s just go through the ingredients real quick.

  • 1.5 lbs green beans – I prefer the skinny ones, but you do you. If you opt for thicker green beans, you’ll want to simmer them for closer to 5 minutes.
  • 3 tbsp tahini – If you’re not sure where to find tahini, check near the nut butters or in the international aisle of your grocery store. You can also buy it on Amazon, though I would be shocked if you needed to.
  • 3 cloves garlic (1 is for the sauce, 2 for sautéing)
  • 1/2 tsp salt
  • 4 tbsp olive oil (2 are for the sauce, 2 for sautéing)
  • 1 tbsp pomegranate molasses – Again, check the international aisle of your grocery store. Or if all else fails, buy it off Amazon.
  • The juice of 1 lemon (approximately 2 tbsp, but may vary based on the side of your lemon)
  • 1/2 cup pomegranate arils – These are cheaper when you buy a full fruit, but if you want to cut out the extra step of seeding them, you can buy them pre-seeded.

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Garlicky Green Beans with Pomegranate Tahini Sauce

Course Side Dish
Keyword garlicky green beans, Garlicky Green Beans with Pomegranate Tahini Sauce, gluten free, green beans, Healthy Breakfast Cookies (Vegan, Gluten Free), healthy recipes, healthy thanksgiving sides, holiday sides, thanksgiving sides
Servings 6

Ingredients

Green Beans

  • 1.5 lb Green beans Trimmed
  • 2 tbsp Olive oil
  • 2 cloves Garlic Minced
  • Salt To taste

Pomegranate Tahini Sauce

  • 3 tbsp Tahini
  • 1 clove Garlic Minced or crushed
  • 2 tbsp Olive oil
  • 1 tbsp Pomegranate molasses
  • 2 tbsp Lemon juice (Or juice of 1 lemon.)

Topping

  • 1/2 cup Pomegranate arils

Instructions

  • Bring a large pot of salted water to a boil. Add your trimmed green beans and reduce heat to medium low. Simmer for 3-5 minutes, or until just tender. Then drain and plunge into a bowl of ice water to halt the cooking process. Drain once cool.
  • While waiting for the water to boil, add all of the pomegranate tahini sauce ingredients (tahini, minced garlic, olive oil, pomegranate molasses, and lemon juice) to a small bowl and whisk to combine. Set to the side.
  • Add 2 tbsp olive oil to a large skillet and set to medium heat. When hot, add 2 cloves minced garlic. Cook until fragrant (about a minute), then add green beans. Cook for about 5 minutes, then remove from heat.
  • Toss with the pomegranate tahini sauce and transfer to a serving bowl or platter. Then top with the pomegranate arils and enjoy!

If you make these garlicky green beans with pomegranate tahini sauce, I hope you love them! I know my family did. Especially my toddler, who just loved the sweet and sour pomegranate. Anyway, I’d love to hear from you if you make this, whether it’s in the form of a review or a tag on Instagram!

Looking for more Thanksgiving or Christmas recipes? Check out my pistachio stuffing muffins or my hasselback sweet potatoes with a garlicky herb sauce. Or if you’re looking for the perfect dessert recipe, try my miso caramel Dutch apple pie! I still dream about that thing.

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