Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 4

Here's a crowd-pleasing side that's easy on the pocketbook: just 67 cents per serving! If money is no object, consider finishing with a flourish of white truffle oil.

David Bonom
Recipe by Cooking Light November 2012

Gallery

Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
33 mins
total:
46 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the green beans in boiling water for 2 minutes. Drain and rinse with cold water, and drain well.

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  • 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.

Nutrition Facts

130 calories; fat 8.4g; saturated fat 1g; mono fat 3.4g; poly fat 3.8g; protein 3.3g; carbohydrates 12.8g; fiber 4.4g; iron 1.4mg; sodium 128mg; calcium 55mg.
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