Tired of traditional casseroles, we wanted to keep the beans and lose the heavy sauces. This quick green bean recipe can be made up to 6 hours ahead and warmed up later. Walnuts can be toasted ahead also can kept in a zip lock bag for freshness.
2 pounds fresh green beans, washed and trimmed
2 tablespoons butter
1 cup chopped walnuts
2 tablespoons canola oil
2 tablespoons minced fresh parsley
ground black pepper and salt to taste
Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F for 5 to 8 minutes.
Add beans to a large pot of boiling salted water. Cook until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Let stand at room temperature. Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated througs. Season with salt and pepper. Add walnuts and parsley and toss.