Bring a large pot of lightly salted water to a boil. Add beans; cook 5 minutes until crisp-tender. Drain; rinse under running cold water; drain again.
Toast walnuts in a large nonstick skillet over medium-low heat, stirring often, about 3 minutes. Remove.
Heat oil in same skillet. Add shallots; sauté 5 minutes or until soft.
Add beans, nuts, salt and pepper; toss over medium heat 2 minutes or until hot.
Planning Tip: Can be made through Step 3 up to 1 day ahead. Refrigerate beans and shallots together, nuts separately.
Calories 122 Fat 9g Saturated fat 1g Cholesterol 0mg
Sodium 104mg Carbohydrate 11g Fiber 33g
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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