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Author Notes: This recipe is based on a delightful recipe from the Australian Women's Weekly series of cookbooks. I have been making this for my family for the past 15 years and it always goes over really well! This side dish can be served warm or cold and holds up nicely for serving the next day. —Sunchowder
Serves serves 6
- 1 1/4 pounds Fresh Green Beans
- 2 Medium Tomatoes
- 1 Medium Sweet Onion
- 2 tablespoons Pine Nuts
- 3 ounces Butter
- 1 1/4 ounces Fresh Minced Garlic
- 1 teaspoon fresh grated lemon zest
- 1 tablespoon Canola Oil or Olive Oil
- 1 tablespoon Fresh Chopped Basil
- 1 pinch Kosher Salt
- 1 pinch Fresh Ground Pepper
- Wash and top and tail green beans.
- Slice onion into 1/4 pieces.
- Chop tomatoes into 1/4 pieces.
- In a medium saute pan, melt the 2 oz of butter and add in the pine nuts and minced garlic. Saute until the pine nuts turn a soft golden brown. Remove from the pan and place the nuts and garlic in a working bowl on your counter.
- Using the same pan with leftover butter, add either your canola oil or your olive oil, stir in the onion and cook until translucent.
- Add the fresh green beans, tomatoes and lemon zest and cook for about 8 to 10 minutes until the beans are just tender. Add in your pine nuts and garlic and stir to combine.
- Add salt, pepper and fresh basil.
- This recipe was entered in the contest for Your Best String Bean Salad
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