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.


Ingredients:

• 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.