1 pound green beans
1 tablespoon butter
1 tablespoon walnut or olive oil
1/2 cup coarsely chopped walnuts
2 tablespoons chopped Italian flat leaf parsley
Wash green beans and trim ends.
Bring 2 quarts salted water to boil in a 3-quart pot. Add green beans
and cook 3 to 5 minutes or until crisp-tender. Pour into a colander to
Meanwhile, melt butter in a large skillet over medium heat. Add oil. T
oast walnuts in butter and oil 2 minutes, stirring often.
Add green beans and parsley; toss to coat. Serve while hot.
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