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.