Sunday, March 19, 2017

Nutty Green Beans

I love most vegetables, except for corn. Last week I decided to cook some fresh green beans. I had some roasted black walnut oil on hand that I bought several weeks ago, and thought that I'd use it instead of olive oil. I couldn't have imagined that the combination of the roasted black walnut oil with garlic would produce such an enticing aroma. The combination was awesome!


  • 1-1/2 lbs.fresh green beans
  • 2 large garlic cloves, sliced
  • 2 tablespoons roasted black walnut oil
  • Handful of white pearl onions
  • 4 ounces sliced raw sliced almonds
  • Salt and pepper to taste

  1. Boil pearl onions in a saucepan of water over high heat for about 5 minutes
  2. Drain onions then and place them in an ice bath
  3. After the onions have cooled, remove them from water and peel the skins
  4. Set onions aside
  5. In a large saucepan add enough water to cover green beans. When water comes a boil, add salt
  6. Then follow the same procedure for the green beans as used for the onions (green beans will need to cook longer, about 10 minutes)
  7. In the meantime, add walnut oil to a large skillet over medium heat
  8. Sauté sliced garlic in oil for about a minute
  9. Add green beans, pearl onions salt and pepper (a little more walnut oil may be needed)
  10. Add sliced almonds to the green beans
  11. Mix well and toss in the skillet for about 2 minutes
  12. Serve

Twist:  Garlic slices sautéed in Black Walnut Oil; white pearl onions

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