Haricots Verts With Walnuts and Walnut Oil
Published May 12, 2001
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
⅓ cup walnuts, shelled
Sea salt
¾ pound haricots verts, stems trimmed
3 tablespoons walnut oil
Coarsely ground black pepper, or grains of paradise if you have them
Nutritional analysis per serving
15 grams carbs; 344 calories; 6 grams monosaturated fat; 21 grams polyunsaturated fat; 3 grams saturated fat; 32 grams fat; 6 grams fiber; 483 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
- Step 2
Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
- Step 3
Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)
Private Notes
Comments
Even though I used pecans and hazelnut oil, this was delicious. The only thing you can do wrong is to under salt the cooking water, or overcook the green beans.
Terrific. Used 2 lbs steamed haricots verts (about 5 min, did dry them in a towel) about a cup of walnut halves and pieces (took more like 10 min to bake in mini-oven w/ convection on parchment paper) and 3 Tbsp roasted walnut oil. Salt and pepper critical.
I don’t have walnut oil…is it better to wait until I do, or would Olive or peanut oil work?
These were delicious and even a little better after about an hour when some of the flavor of the walnut oil had penetrated.
Terrific. Used 2 lbs steamed haricots verts (about 5 min, did dry them in a towel) about a cup of walnut halves and pieces (took more like 10 min to bake in mini-oven w/ convection on parchment paper) and 3 Tbsp roasted walnut oil. Salt and pepper critical.