Green Beans with Toasted Walnuts and Tarragon
By America's Test KitchenPublished on August 22, 2007
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
¼ cup walnut pieces, toasted and chopped coarse1 ½ tablespoons minced fresh tarragon 1 pound green beans, stem ends snapped offTable salt 1 ½ tablespoons walnut oil Ground black pepper
Before You Begin
Green beans are boiled and then tossed with toasted walnuts, tarragon, and walnut oil. Basil or parsley may be used as a substitute.
Instructions
- Bring 2 1/2 quarts of water to boil in large saucepan. Place toasted nuts and tarragon in large serving bowl and set aside.
- Add green beans and 1 teaspoon salt to boiling water. Cook until tender, about 5 minutes. Drain beans and add to bowl with nuts and tarragon.
- Drizzle oil over beans and toss gently to coat evenly. Sprinkle with salt and pepper to taste and serve immediately.
Time
30 minutesYield
Serves 4 to 6Ingredients
¼ cup walnut pieces, toasted and chopped coarse
1 ½ tablespoons minced fresh tarragon
1 pound green beans, stem ends snapped off
Table salt
1 ½ tablespoons walnut oil
Ground black pepper
Ingredients
¼ cup walnut pieces, toasted and chopped coarse
1 ½ tablespoons minced fresh tarragon
1 pound green beans, stem ends snapped off
Table salt
1 ½ tablespoons walnut oil
Ground black pepper
Ingredients
¼ cup walnut pieces, toasted and chopped coarse
1 ½ tablespoons minced fresh tarragon
1 pound green beans, stem ends snapped off
Table salt
1 ½ tablespoons walnut oil
Ground black pepper
Why This Recipe Works
We preferred boiling over steaming when developing our flavorful green beans recipes. It took less time, and the beans cooked more evenly. After boiling and prompt draining, the beans could be "dressed" (drizzled with a flavorful oil or vinaigrette) or quickly sautéed (with onions that have been browned in bacon fat, for example).
Before You Begin
Green beans are boiled and then tossed with toasted walnuts, tarragon, and walnut oil. Basil or parsley may be used as a substitute.
Instructions
- Bring 2 1/2 quarts of water to boil in large saucepan. Place toasted nuts and tarragon in large serving bowl and set aside.
- Add green beans and 1 teaspoon salt to boiling water. Cook until tender, about 5 minutes. Drain beans and add to bowl with nuts and tarragon.
- Drizzle oil over beans and toss gently to coat evenly. Sprinkle with salt and pepper to taste and serve immediately.
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