Green Beans with Shallots and Walnuts

  • Total Time:
  • Servings: 10

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  • 2 1/2 pounds green beans, cut into 2-inch lengths
  • 2 large shallots, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped toasted walnuts
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling salted water, blanch the beans until bright green, about 3 minutes; drain and pat dry. In a very large, deep skillet, cook the shallots in the olive oil over moderate heat until they are softened, about 5 minutes. Add the beans and cook, tossing, until heated through. Add the lemon juice and walnuts, season with salt and pepper and serve.

Contributed By Photo © John Kernick Published November 2007

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