– 1/3 cup walnuts
– 1 ½ pounds green beans, ends snapped off
– 1 ¼ teaspoons salt, or to taste, divided
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– 1 ½ tablespoons walnut oil
– 1 ½ tablespoons extra-virgin olive oil
-2 tablespoons minced fresh thyme leaves
– Freshly ground black pepper
1. Toast nuts in a dry skillet until fragrant. Cool and chop finely. (This can be done a couple of days in advance. Store in an airtight container.)
2. Bring 2 ½ quarts water to a boil in a large saucepan. Cut beans into 2-inch lengths. Add beans and 1 teaspoon salt. Cook until beans are tender, about 5 minutes. Drain beans well and plunge into cold water to stop the cooking. Pat dry with paper towels. Wrap in dry paper towels and put in a plastic bag. Refrigerate up to 24 hours.
3. Remove beans from refrigerator 30 minutes before reheating. In a large skillet, heat walnut and olive oils over medium heat. When hot, add beans and toss a couple of minutes until warmed through. Add walnuts, ¼ teaspoon salt, thyme and some pepper. Taste and adjust seasonings as needed. Transfer to a heated serving bowl and serve immediately.
Editor’s note: Be sure that guests with nut allergies are aware of the walnuts and walnut oil in this recipe.
Adapted from “Vegetables Every Day” by Jack Bishop