Haricots Verts With Toasted Cashews

1. 1

   Saute cashews in small nonstick skillet until lightly toasted, about 7 minutes. Season with sea salt and set aside.

2. 2

   In 4.5 qt sauce pan, cook beans in boiling salted water until tender-crisp, about 4 minutes. Drain

3. 3

   Melt butter in same pot over medium heat. Add beans and lemon juice; stir and cook for a few minutes until heated through.

4. 4

   Season to taste with sea salt and freshly ground pepper. Add cashews just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.