Green Beans with Brazil Nuts and Basil

1. 1

   Bring a generous amount of water (about 8 cups) to a boil.

2. 2

   Add 1/4 teaspoon of salt and the green beans and cook until tender but still crisp, 3 to 6 minutes.

3. 3

   Drain the green beans, then run them under cold water to stop the cooking process.

4. 4

   Heat the olive oil in a large saute pan over medium heat, then add the shallot and a pinch of salt and saute until translucent, about 1 minute.

5. 5

   Stir in the beans, add 1/4 teaspoon of salt, and cook, stirring occasionally, until heated through, about 2 minutes.

6. 6

   Remove from the heat and add several grinds of pepper, a spritz of the lemon juice, and the nuts.

7. 7

   Toss with the basil and lemon zest before serving.

8. 8

   If you dont have Brazil nuts, Maple-Glazed Walnuts (page 141) make a great substitute.

9. 9

   Store in an airtight container in the refrigerator for 2 days.

10. 10

    (per serving)

11. 11

    Calories: 320

12. 12

    Total Fat: 8.3g (1.1g saturated, 4.1g monounsaturated)

13. 13

    Carbohydrates: 47g

14. 14

    Protein: 18g

15. 15

    Fiber: 12g

16. 16

    Sodium: 110mg

17. 17

    Nuts may suppress the growth of cancers because they contain the antioxidants quercetin and kaempferol.

18. 18

    Brazil nuts have especially powerful anticancer properties, as each one contains 80 micrograms of selenium, a trace mineral that may fight prostate cancer.

* Per serving · 4 servings · Values may vary.

No additional tips available.