Reviewed: Oct. 12, 2009

My husband loved it, for me it is a 4 1/2. I halved the recipe, used 1/8 cup of bottled lemon and 1/4 tsp. dried thyme.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 24, 2009

bravo-- A wonderful hit at my dinner party

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donnatherealtor

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Reviewed: Apr. 23, 2009

I found the idea of this recipe interesting, but I had a couple issues that had nothing to do with the actual recipe. First off, my daughter and I have texture issues with any kind of nuts in with fruit, so I substituted walnut oil for the nutty flavor. Second, to soften the lemon flavor a bit I used Lemon Myrtle from Australia and seasoned it until it was right for everyone, and lastly-I did this over lima beans. No special reason other than we were green beaned out over the holidays.

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RCHEISS

Cooking Level: Expert

Home Town: Mayfield Heights, Ohio, USA

Living In: Wickliffe, Ohio, USA

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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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Reviewer:

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

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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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