Reviewed: Nov. 16, 2009

hard to serve with a wooden spoon

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Ikin Eener

Cooking Level: Beginning

Home Town: Missoula, Montana, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 12, 2009

This was a simple and tasty dish! Toasting the walnuts is key. You can toast them in the oven or they can be toasted in a non-stick pan, tossing frequently.

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java4me

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Reviewed: Nov. 5, 2009

Didn't use oil, only walnuts, butter and green beans. Delicious and simple. Good holiday recipe.

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krozedesign

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Reviewed: Oct. 14, 2009

Very tasty! We're bored of the same 'ole bagged veggies and this was a nice change! Careful not to get the "nut dust" on the beans - it just doesn't look as nice. But very yummy!!!

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erinhotvet

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Reviewed: May 21, 2008

Very tasty green beans! I used olive oil instead of walnut, b/c I couldn't find any at my grocery store.

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 17, 2008

Yummo. Just a few nuts and some green beans and yet somehow seems so special. We totally loved this and I know we'll be making it again and again. I do think it was key that the nuts were really toasty so don't skip on that! Thanks for the recipe Tina :)

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aunt sharon

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Apr. 2, 2008

This was delicious. My husband was very pleased as well. I did not have walnut oil (used extra virgin olive oil). The toasted walnuts are awesome and the entire dish was a nice blend of flavors. Thanks so much for this recipe.

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TMD

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Reviewed: Mar. 28, 2008

good side dish, made with peanut oil becuase I didn't have walnut oil. Can say roasting the walnut was a good thing to do. great for healthy dinner.

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Tammy

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Reviewed: Mar. 27, 2008

I have no idea how this recipe actually tastes using green beans. I used asparagus instead. I also skipped the parsley, as it was superfluous. Otherwise, I didn't change a thing. It was a big hit with the family at Easter! You can just trim the asparagus or cut it into bite-sized segments, steam the asparagus for 5 minutes to soften, then saute with the rest of the ingredients. I'll be doing this again and again. Even my 3 year old enjoyed it.

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SPOODLES

Cooking Level: Expert

Home Town: Jefferson, North Carolina, USA

Living In: Boone, North Carolina, USA

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Reviewed: Mar. 24, 2008

I Followed the recipe exactly and wasn't thrilled with it. I'm kind of disapointed that I went and spent $7.00 on the walnut oil and it came out bland. Next time I'll go with somthing a little more tastey and exciting. I will say the cooking time and method was perfect...the beans came out nice and crunchy and bright green. If you are going to try out this recipe, I would recoment using some garlic or carmelized onions with it....it just really needed somthing.

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Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

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Reviewed: Mar. 1, 2008

Found this to be bland. Served this at a large family meal to mixed reviews. Used olive oil because I couldn't find the walnut oil. May have made a difference.

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GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jan. 12, 2008

These were good. This is the best method for cooking green beans that I have found (boiling for 5 minutes then saute for 4 minutes). I added a some minced garlic because we eat everything with garlic. Didn't have walnut oil so used EVOO. Also be sure to toast the walnuts, that's a must.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

I made these for Christmas dinner and found them to be absolutely delicious. It was one of the only times I have cooked green beans to the perfect consistency. I will definitely make this again!

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Ashlotte

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Reviewed: Jan. 5, 2008

Excellent flavor. I think the recipe calls for too many walnuts.

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knorris87

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Reviewed: Dec. 12, 2007

I, too, could not find walnut oil at the groceries and sub'd it with evoo and it came out just as flavorful. this went excellent with the prime rib that i was serving. one draw back that i had was that since i needed enough to serve 12 people (about 3 lbs) with beans straight out of the refigerator, i had a difficult time getting the heat evenly distribute throughout in time to maintain the "freshness" of the beans. some of the beans had started to get the "over-cooked" look that i had tried to avoid. next time, i am going to bring the beans down to room temp before i try making huge portions again. excellent recipe and super easy to make~!!

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Kay

Cooking Level: Intermediate

Home Town: Torrance, California, USA

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Reviewed: Dec. 3, 2007

Don't let the simplicity of this recipe fool you! These beans are awesome, both in taste and presentation. The walnut oil adds a subtle nuttiness and, if at all possible, should not be substituted. The toasted walnuts also contribute great flavor and at the same time dress the beans up visually. Perfect.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 26, 2007

Loved this one! Such a simple addition makes all the difference! Don't skip the step of toasting the walnuts first; this really adds such a depth of flavor. Really yummy!

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 16, 2007

Awesome! I used olive oil because I couldn't find walnut oil at the store. I also added some dried cranberries as suggested by some others. I halved the recipe and still had a huge bowl of green beans. You are going to need a HUGE pan to sautee the green beans if you do the whole recipe. I generally hate vegetables and I had no ideas green beans could be this delicious! And it was super-easy to make!

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kmast88

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Reviewed: Jun. 12, 2007

Made this tonight for supper. In fact, everything we had tonight came from All Recipes. This was pretty good. Hubby liked it a lot. He likes crispy green beans. I like mine mushy. Used craisins as someone suggested. Looked really pretty with the walnuts and craisins. I cut back on the butter and the walnut oil to one tablespoon each, which was plenty. Even cooked the walnuts in the butter and walnut oil mixture before adding the green beans.

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