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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6 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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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2 users found this review helpful

Reviewer:

Ashlotte

Reviewed: Jan. 5, 2008

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

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0 users found this review helpful

Reviewer:

knorris87

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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2 users found this review helpful

Reviewer:

Kay

Cooking Level: Intermediate

Home Town: Torrance, California, USA

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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49 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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3 users found this review helpful

Reviewer:

Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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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15 users found this review helpful

Reviewer:

kmast88

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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13 users found this review helpful