Green Beans with Brazil Nuts and Basil
Serves 6 | Prep Time 15 min | Cook Time 10 min
Green bean recipes are a little like socks; everybody has a few. I came across a website boasting 471 green bean recipes. By the time I linked to it seconds later, they were up to 472. Clearly green beans are a popular vegetable. This dish is dairy-free and delicious. Instead of a common cheese topping, I use finely ground Brazil nuts, which you’ll swear taste like Parmesan cheese. Why Brazil nuts? Because they’re an amazing source of the mineral selenium, which some research suggests lessens chemotherapy’s toxic effects on healthy hair, kidney, and GI tract cells.
Instructions
Bring a generous amount of water (about 8 cups) to a boil. Add 1⁄4 teaspoon of salt and the green beans and cook until tender but still crisp, 3 to 6 minutes. Drain the green beans, then run them under cold water to stop the cooking process.
Heat the olive oil in a large saute pan over medium heat, then
add the shallot and a pinch of salt and saute until translucent, about
1 minute. Stir in the beans, add 1⁄4 teaspoon of salt, and cook, stirring occasionally, until heated through, about 2 minutes. Remove from the heat and add several grinds of pepper, a spritz of the lemon juice, and the nuts. Toss with the basil and lemon zest before serving.
VARIATION: If you don’t have Brazil nuts, Maple-Glazed Walnuts (page xx) make a great substitute.
STORAGE: Store in an airtight container in the refrigerator for 2 days.
PER SERVING: Calories: 320; Total Fat: 8.3 g (1.1 g saturated, 4.1 g mono- unsaturated); Carbohydrates: 47 g; Protein: 18 g; Fiber: 12 g; Sodium: 110 mg
MAKES: 6 quarts
PREP TIME: 10 minutes
COOK TIME: 2 to 4 hours
Ingredients
Sea salt
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallot
Freshly ground black pepper
Freshly squeezed lemon juice
2 tablespoons finely ground Brazil nuts or walnuts
2 tablespoons finely chopped fresh basil
1⁄2 teaspoon lemon zest