Haricots Verts With Toasted Cashews Recipe

Ingredients

3/4 cup cashews, coarsely chopped

1 1/2 pounds haricots verts (French thin string beans) or green beans, trimmed

1/2 stick butter

2 teaspoons lemon juice

Preparation

Saute cashews in small nonstick skillet until lightly toasted, about 7 minutes. Season with sea salt and set aside.

In a 4.5 quart saucepan, cook beans in boiling salted water until crisp-tender about 4 minutes. Drain.

Melt butter in same pan over medium heat. Add beans and lemon juice; stir and cook for a few minutes just until heated through.

Season to taste with sea salt and freshly ground black pepper. Place in serving bowl just before serving and sprinkle with toasted cashew nuts.