Go Nuts with Beans!

Green beans, bright and crisp with a touch of onion and the soft, mellow sweetness of cashews. This combo works so well with just about any main dish and makes a colorful addition to your plate. I’ll bet the kid’s might be tempted by the nuts, too!

Green Bean with Cashews

  •  1 lb. fresh green beans
  • Boiling salted water
  • 2 Tbsp. butter
  • 1/4 c chopped brown, yellow or red onion
  • 1/2 cup salted cashews (about 1-1/2 oz.)
  • 1/4 tsp. lemon juice
  • 1 tbsp. chopped parsley
  • Salt & pepper to taste

Cut ends off of beans. Cut beans in 2″ pieces and place in a large saucepan in boiling, salted water. Cover and cook until crisp tender, about 5-7 minutes. Drain and plunge into ice water to stop the cooking and set the color. Drain. May be refrigerated, covered, overnight.

Before serving, melt butter in a large skillet. Sauté onion until tender. Add green beans and cashews, stirring until heated through. Stir in lemon juice and parsley. Season with salt and pepper to taste.

Serves 4 but can be easily doubled.

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