Green Beans, Onions, and Walnuts
Posted by terrepruitt on August 10, 2013
I have shared before about how wonderful it is to cook for my husband because he pretty much likes whatever I cook. He is not a picky eater. When I first met him he did not care for walnuts at all. I also think he is not a big fan of green beans. But being the trooper he is he tolerated one of my favorite dishes. And now, even though he does not care for walnuts or green beans he likes this dish. I feel it kind of says a lot about how yummy it is. We received green beans in our produce box yesterday. I had just bought walnuts so I thought it was the perfect opportunity to make this recipe. We actually have not had this dish in a long time. It seems I usually have beans and not walnuts or walnuts and not beans. Since I had them both, somewhat in an unplanned fashion I thought, “YAY”. I like walnuts. I like green beans. Especially fresh not canned or frozen. But this recipe will work with whatever type of green beans YOU and your family likes.
In our box we received a half a pound of green beans. So this recipe is based on that amount of green beans. I would normally like to cook more, but I only received a 1/2 pound. As with all recipes adjust as you see fit. This is a guide to help you on your way.
1/2 pound of green beans (cut into bite size pieces)
1/2 cup of minced onion
1 cup of chopped walnuts
1 – 2 tablespoons olive oil
1 – 2 tablespoons butter
garlic salt to taste
Heat up the onions in the oil in a pan. Cook them until they are just starting to turn translucent. Then put in 1 tablespoon of butter. Let the butter melt. Add the walnuts. Cook the walnuts to just when they are starting to get light brown from cooking (I know they start out brown so when you see them staring to be toasted). Then add the green beans. Add more butter. Then add the garlic salt. Cook your green beans to your liking. I like mine still crunchy. Serve.
Oh this is such an easy yet yummy side dish. The butter and walnuts add a richness. Of course, you adjust all ingredients to your liking. I would suggest cooking the walnuts less before you add the green beans if you like to really, really cook your green beans. The idea is to toast the walnuts not burn them. And it could be that if you cook the green beans for a long time the walnuts will get over cooked.
Also you can see that I like my ratios to be about even. You might want a higher bean to walnut ratio. So please . . . play with it and find what works best for you. This could be your starting point.
I know that I have used frozen green beans before and it is just as yummy. I am sure that whatever green bean you like to eat will work.
What type of green bean do you like?