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| Green Beans with Browned Butter & Black Walnuts |
| I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.
Ingredients 2 lb. green beans, trimmed 8 tablespoons unsalted butter, cut into pieces 1/4 cup finely chopped shallots 1/2 cup chopped toasted black walnuts 2 tablespoons fresh Meyer lemon juice; more to taste coarse salt freshly ground black pepper Method Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Plunge them into ice water to stop the cooking. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season to taste with salt and pepper. |
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