Thursday, December 1, 2011

Pinenut Encrusted Green Beans

 I am in a vegetable slump in my house. 

Partly due to the facts that:
  1.  I am a picky eater. Think that kid you hate your children to invite over to dinner because they only pick at everything on the plate.
  2. I get sick of things easily, especially food.
  3. I eat a low carbohydrate diet, and so vegetables such as: corn, peas, and potatoes, which the kiddos like; are not an option. 

One vegetable I love is green beans. They can not be frozen or canned though, only fresh. They are an affordable vegetable, we bought ours last night for $1.20/lb. and work well with a variety of flavors.

Here is a green bean that got rave reviews on our table last night, and that I hope will do the same for you.

  • water 
  • a large pot with a lid
  • 1 Tbsp salt
  • 1 lb fresh green beans, ends snipped off (perfect project for a wiggly child)
  • 3 Tbsp butter
  • 1/2 c. pinenuts, chopped
  • 1/2 tsp kosher salt
  • 1 tsp. lemon juice
  • black pepper to taste
  • 1/2 tsp kosher salt (yes, again)
Bring the water and salt to a boil. Add the beans, cover and let cook at fast simmer for about 5 - 7 minutes until nearly done. Drain.

Return the hot pot to the stove. Melt the butter on MEDIUM heat. Add the pine nuts and 1/4 teaspoon salt; cook, stirring constantly until the butter browns and the pine nuts turn mostly golden or brown. Remove the pot from the heat. Add the green beans and the 1/2 teaspoon salt. Stir to combine. Add the lemon juice and stir to combine. Add the pepper and additional salt if needed.

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