" from the Field" Green Beans, Fresh Herbs and Walnuts

"For a great cooking class I attended in Morton, Illinois."
 
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photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by JackieOhNo! photo by JackieOhNo!
Ready In:
40mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Bring a large pot of water to a boil. Add a pinch of salt and the beans. Cook for 5 minutes.
  • Drain and set aside.
  • While water is boiling, thinly slice both onions.
  • Melt the butter and olive oil in a large skillet.
  • Add onions and kosher salt and pepper.
  • Allow the onions to caramelize for around 20-25 minutes.
  • Add herbs and cook for an additional 5 minutes.
  • Add green beans and walnuts; mix well.
  • Heat for an additional 2 minutes and serve.

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Reviews

  1. karen
    I really enjoyed this dish. I don't know how much my green beens weighed, but there were enough for 4 people to have a large serving. I used the full amount of everything else and it was really tasty. I steamed my beans, and they took longer than 5 minutes to get them soft enough, but it's worth the extra time to keep the nutrition from boiling away.
     
  2. LifeIsGood
    Excellent green beans. I halved the recipe and it was enough for 4 people. I love the caramelized onions with the walnuts and green beans. Excellent combination! I chose to not add herbs because I was serving these with an orange rosemary chicken. Thank you!
     
  3. JackieOhNo!
    I was pleasantly surprised at how much I enjoyed this! I used 1-1/2 lbs. of fresh green beans, so I halved the rest of the ingredients. I'm sure the herb mixture that you use impacts the flavor considerably. I used flat leaf parsley, basil and mint, which is what I had in my refrigerator! It was an ideal mixture. I did not boil the green beans but steamed them in the microwave instead. Other than that, I made this exactly as posted. Normally, I'm not a big fan of nuts in my savory foods, but this was lovely. I know I'll be enjoying this often. Thanks for sharing. Made for Spring PAC 2014.
     
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Tweaks

  1. JackieOhNo!
    I was pleasantly surprised at how much I enjoyed this! I used 1-1/2 lbs. of fresh green beans, so I halved the rest of the ingredients. I'm sure the herb mixture that you use impacts the flavor considerably. I used flat leaf parsley, basil and mint, which is what I had in my refrigerator! It was an ideal mixture. I did not boil the green beans but steamed them in the microwave instead. Other than that, I made this exactly as posted. Normally, I'm not a big fan of nuts in my savory foods, but this was lovely. I know I'll be enjoying this often. Thanks for sharing. Made for Spring PAC 2014.
     

RECIPE SUBMITTED BY

<p>I am an enthusiastic amateur cook. My real job is as the national business develpment manager for MultiAd, Inc. <br /> <br />When I'm not traveling, I am the primary cook in my household. <br /> <br />My wife is lactose intolerant, I avoid recipes with cheese. I also substitute soy milk in recipes. <br /> <br />I have a 17-year old daughter and a 15-year old son.</p>
 
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