Lemony Green Beans with Walnuts and Thyme

Lemony Green Beans with Walnuts and Thyme

14
JasBradley 34

"These tangy fresh green beans with nuts and fresh herbs are great with grilled fish!"
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Ingredients

25 m servings 120 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
  2. Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

Footnotes

  • Cook's Note: This recipe has a lot of tangy lemon flavor. If you're concerned about tartness, start with the juice of ½ lemon, adding more to taste.

Reviews

14
  1. 21 Ratings

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Most helpful positive review

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 fis...

Most helpful critical review

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 vers...

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 fis...

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...

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 vers...

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 fir...

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!

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!

As written, that's a heck of a lot of lemon and walnuts for a pound of beans! I cut back on both by more than half and enjoyed it.

JasBradley - What a great recipe!!! I prepared your recipe for Chrismas Dinner Party and it was a great hit!! Everyone liked this dish. It was a colorful touch to the rest of our meal. I may hav...

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.