Plant Oriented Cooking

RECIPE: Green Beans with Shallots and Walnuts

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  • 2 1/2 pounds green beans, cut into 2-inch lengths
  • 2 large shallots, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 cup chopped toasted walnuts
  • Salt and freshly ground pepper


  1. Blanch the beans until bright green, about 3 minutes; drain and pat dry
  2. Sauté the shallots in the olive oil over moderate heat until they are softened, about 5 minutes
  3. Add the beans and cook, tossing, until heated through
  4. Add the lemon juice and walnuts
  5. Season with salt and pepper and serve



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