I’ve always had firm opinions about food. Even as a child you couldn’t trick me into eating tinned corn. Frozen was fine, fresh even better, but it if came from a can, I’d have nothing of it.
Peas were just as bad — in any form. Thinking I was clever, I used to slip them from my plate and onto a ledge under the table. Smug in the knowledge I’d gotten away with the ultimate crime of wasting food,
I was eventually outted when my mother moved the kitchen table to clean the floor. Several months’ accumulation of greying, dehydrated former-peas and used-to-be-corn pellets landed at her feet. Busted.
I can’t remember how we settled the battle of culinary wills, but we’ve made peace with each other and found a comfortable middle ground with steamed broccoli or this fabulous green bean recipe.
We’ve been making variations on this dish at least once a week ever since.
This easy recipe makes simple green bean into something special. Roasted walnut oil delivers more flavour, but if you can’t get it, plain oil is fine, too.
Scale
Ingredients
1 pound green beans, ends removed 1/4 cup chopped toasted walnuts 2 tablespoons fresh, minced basil leaves 1 tablespoon roasted walnut oil
salt and pepper to taste
Instructions
Boil beans for 5 minutes in plenty of fresh, slightly salted water. Drain. (The beans should be tender-crisp. Cooking time may vary depending on the variety of bean used and the distance the bean traveled in shipping. Seasonal beans take less time since their skin is thinner.)
Toss the beans with the walnuts and basil. Drizzle with oil and toss again to coat.
