Monday, June 28, 2010

Buttered Green Beans with Cashews

I recently had company for dinner and, in the haste of getting food on the table, failed to take any pictures of what was being served. It was, however, very tasty. Without the pictures to tempt you, you will just have to take my word on it.

The vegetable course served was this green bean dish. This was a lovely, lovely dish that also kept and re-heated well.

Buttered Green Beans with Cashews
Silver Palate Cookbook

1 1/2 lb green beans, washed and trimmed
3 T butter, melted
3/4 tsp salt
1/2 tsp pepper
1/4 c parsley, chopped
1 c cashews (can also use pecans, almonds, hazelnuts, or pine nuts)

Blanch green beans in boiling salted water until the crispness preferred. (I like mine still crunchy and so only cook until they turn bright green -- just a few minutes.)

While beans are cooking, melt the butter. To the butter, add salt, pepper and parsley. Stir to combine.

When beans are done cooking, drain and place in a warm serving bowl. Sprinkle with cashews. Pour butter mixture over top. Toss well and serve.

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