- 1 1/2 pounds green beans, trimmed
- 1/2 cup chopped walnuts
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly vertically sliced onion
- 1 teaspoon chopped fresh thyme
- 2 teaspoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- calories 130
- fat 8.4 g
- satfat 1 g
- monofat 3.4 g
- polyfat 3.8 g
- protein 3.3 g
- carbohydrate 12.8 g
- fiber 4.4 g
- cholesterol 0.0 mg
- iron 1.4 mg
- sodium 128 mg
- calcium 55 mg
How to Make It
Cook the green beans in boiling water for 2 minutes. Drain and rinse with cold water, and drain well.
Place walnuts in a large nonstick skillet; cook over medium heat 7 minutes or until lightly browned, shaking pan frequently. Remove walnuts from pan; set aside. Add 4 teaspoons oil to pan; swirl to coat. Add onion and thyme to pan; cook 17 minutes or until onion is very tender and golden brown, stirring occasionally. Remove onion mixture from pan; keep warm.
Return pan to medium-high heat. Add remaining 2 teaspoons olive oil to pan; swirl to coat. Add green beans; cook 2 minutes or until thoroughly heated, stirring frequently. Add onion mixture and vinegar to pan; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Sprinkle with nuts, salt, and pepper. Serve immediately.