Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
33 Mins
Total Time
46 Mins
Yield
Serves 8 (serving size: 3/4 cup)

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

morisot's Review

Fast Skier
August 14, 2014
I thought this was very yummy and less time consuming that boiling the green beans. I didn't used the nuts and I don't think you need to. I will definitely make this again. Thanks.

j2haynes's Review

crusnock
July 10, 2013
I prefer taragon to thyme for seasoning.

daneanp's Review

daneanp
June 15, 2013
Vegan-friendly. Great flavors. I would serve this for a holiday dinner but it is also a great change up to plain old steamed green beans for the family. I caramelized the onions for 20 minutes.

coyote36's Review

morisot
January 11, 2013
Wow! This recipe really takes green beans up a notch! I didn't have walnuts, so I used pecans. No worries though; the onions are what made this one stand out.

Fast Skier's Review

coyote36
December 31, 2012
N/A

ammycek's Review

ammycek
December 06, 2012
N/A

crusnock's Review

j2haynes
November 25, 2012
This one was pretty good. I was able to make the onions ahead of time, which helped with my meal timing. I didn't have white balsamic, so I used regular balsamic. The balsamic flavor was a bit strong, perhaps white balsamic has a lighter flavor.