Lately, I’ve been cooking from a lot of the cookbooks and magazines I’ve collected over the years. Cooking from (and reading) cookbooks is so comforting and inspiring to me, and this recipe was inspired by a green bean recipe I found in either a Joanna Gaines magazine or cook book (I love both!).
It’s filled with sweet and salty flavors, crunchy texture, and adds a vibrant green color to any plate. We’ve enjoyed these green beans with several dishes. They taste great no matter what!
- 1 cup roughly chopped walnuts
- 1 ½ pounds green beans, rinsed and ends removed
- 1 tablespoon butter (lactose free for low FODMAP)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons dried chives
- ¼ cup real maple syrup
- 3 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat a large skillet over medium heat. Add the walnut pieces to the hot dry pan and stir occasionally until toasted and fragrant. About 5 minutes. Remove from the heat and set aside.
Bring a large saucepan of salted water to a rolling boil. Add the green beans and cook for about 6 minutes, or until crisp-tender. Drain and set aside.
In the same skillet you toasted the walnuts in, heat the butter and olive oil until the butter melts. Add the chives and sauté for about 30 seconds. Whisk in the maple and apple cider vinegar. Add the green beans and toss until coated.
Add the toasted walnuts and salt and pepper to taste. Remove from the heat, transfer to a serving platter and serve hot.