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Green Beans with Walnuts and Tarragon

 
50
Green Beans with Walnuts and Tarragon Green Beans with Walnuts and Tarragon

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.

Yield

6

servings

Prep

10

min

Cook

10

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Sugar-Free
 

Ingredients

1 pound beans
blue lakes, yellows, haricot verts
1 tablespoon walnut oil
1 tablespoon olive oil
1 x shallots
finely chopped
*
1 teaspoon tarragon leaves
minced
4 each walnuts
new-crop, cracked in quarters
*
1 x salt
*
1 x black pepper
*
1 x tarragon vinegar
or champagne vinegar
*

Directions

Tip stem ends of beans Bring 4 quarts water to boil and add 1½ tablespoons salt.

Cook beans in 2 batches until tender but still a little firm, then lift out.

Lay them on a kitchen towel to dry for a minute or so.

Transfer to a bowl.

Add oils, shallot, tarragon and walnut pieces.

Toss and season to taste with salt and pepper.

Add a little vinegar just before serving.

Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 11740% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 314mg 13%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 3%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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