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 minu
tes or until crisp-tender. Pour into a colander to drain.
Meanwhile, melt butter in a large skillet over medium heat. Add oil. Toast walnuts in butt
er and oil 2 minutes, stirring often.
Add green beans and parsley; toss to coat. Serve while hot.