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Reviewed: Apr. 7, 2008

Like recommended, I cut back on the lemon. I used almonds b/c that's what I had on hand. My husband, who grew up despising green beans, really liked these. He said these were even better than the green beans I make with bacon fat and pieces. Now that's saying something...and since we've wanted to make healthier choices, what a bonus!

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Stamperjoan

	Cooking Level: Intermediate Living In: Santa Clarita, California, USA
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Reviewed: Dec. 12, 2007

Turned out very very lemony. Probably should have used just 1/2 a lemon instead of whole. Also, felt like the walnut pieces were too chunky ... hard to get much walnut with the bean or vice versa :( .

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PD

	Cooking Level: Beginning
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Reviewed: Oct. 25, 2007

I was very dissappointed with these beans. There should be a measurement for how much lemon juice/zest as all lemons are different sizes! My dinner guests and I all puckered our lips at the first bite. WAY to lemony. I would have used a third of the lemon juice and maybe added a bit of butter.

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Jessica

	Cooking Level: Intermediate Home Town: Mineville, Nova Scotia, Canada
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Reviewed: Sep. 1, 2007

This has become my new favorite way of eating green beans! I would add less lemon though- Somewhere between a whole and a half would be optimal! This went really well with either scallops or fish.

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KATRICK123

	Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Aug. 7, 2007

Yummy!!!

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lmoreno


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Reviewed: Jun. 9, 2007

This was a hit in my house, but I suggest you cut back on the lemon juice a bit. It sneaks up on you and gives you quite a jolt!

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Heidi


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Reviewed: May 21, 2007

I had these along side some grilled swordfish and they were fantastic!!! The lemon and the thyme were an excellent combination I wouldn't have thought of in a million years. Thanks!

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Sarah Waltrip

	Cooking Level: Intermediate Living In: Ventura, California, USA
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