Sautéed Green Beans & Walnuts
Using More Than Olives Blood Orange Olive Oil really makes the green beans and the nuts explode with flavor. No need for Orange zest in this recipe.
- 3 tablespoons More Than Olives Blood Orange Olive Oil
- 1 pound Fresh Green Beans, washed and stem-end trimmed
- 1 teaspoon Sea Salt
- 3 tablespoons Water
- Sea salt and freshly ground black pepper
- ½ cup Walnuts Halves split in half
For a fun addition, add some dried fruit, such as cranberries or cherries, the last few minutes of cooking, 1/4 -1/3 of a cup.
Wash and trim your green beans. They can be left whole or cut down to smaller sections. Prepare your walnuts by breaking each half in two.
Add the More Than Olives Blood Orange Olive Oil to a large frying pan and heat the pan to medium heat.
Add the green beans to your heated pan and sauté the green beans for a few minutes. Make sure the green beans are coated with the More Than Olives Blood Orange Olive Oil. Continue to stir them often, so they do not burn.
Add the water and cover the pan. Cook until the green beans just begin to soften. If your pan seems too hot, turn it down to simmer. Fresh young beans will cook very quickly, whereas larger older beans will take more time to soften. Continue to watch them closely, you want them to remain a bit crisp when done.
When the beans are just about done, remove the cover and add in your walnuts and sea salt. Leave the cover off and continue to stir often as your water will be gone and you don’t want to burn the walnuts. If the mixture seems to be getting dry, add more of the More Than Olives Blood Orange Olive Oil. You just need to warm walnuts and toast them a bit, which should just take another 2 minutes.
If adding dried fruit, add it in with the walnuts.