- 1 pound green beans
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon walnut or olive oil
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons chopped Italian flat leaf parsley
- Wash green beans and trim ends.
- Bring 2 quarts salted water to boil in a 3-quart pot. Add green beans and cook 3 to 5 minutes or until crisp-tender. Pour into a colander to drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add oil. Toast walnuts in butter and oil 2 minutes, stirring often.
- Add green beans and parsley; toss to coat. Serve while hot
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