This is a long time family favorite. Probably its’ most traditional appearance is on the menu with ham and scalloped potatoes. Just seems to be a winner! Green beans are at their best when parboiled in advance and then heated quickly on top of the stove just before serving.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 3 pounds fresh green beans
- salt
- 1/4 pound butter or margerine
- 2 teaspoons lemon juice
- 1 cup salted cashews
- 1 cup onion chopped or thinly sliced
- salt and pepper
Ingredients
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Instructions
- Trim ends off beans. Bring a large pot of salted water to a boil. Add beans, bring water back to a boil and slowly boil the beans uncovered, for 8 to 12 minutes, or until tender but still crunchy. Immediately pour into colander and run under cold water for 3 to 4 minutes to stop the cooking. Remove to paper towels and dry. They may be refrigerated overnight at this point.
- Before serving bring to room temperature. Melt butter or margarine in large skillet. Add beans, lemon juice, onions, and cashews; cook over moderately high heat stirring and tossing gently, until heated through. Season to taste.
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