Thin Green Beans with Brown Butter and Roasted Chestnuts

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the beans and simmer for 5 minutes, or until almost tender.

3. 3

   Drain and place under cold running water to stop the cooking; drain again.

4. 4

   In a medium skillet, heat the butter over medium heat for about 4 minutes, until it sizzles and just begins to turn a rich brown.

5. 5

   Remove from the heat and add the chestnut slices, and salt and pepper to taste, and cook over low heat for 2 minutes.

6. 6

   Toss the brown butter and chestnuts with the green beans to thoroughly coat them all.

7. 7

   Serve Immediately or place in a small casserole or shallow ovenproof dish, cover with foil, and refrigerate until ready to serve.

8. 8

   Reheat the beans, covered, in a 350 degree F oven for about 15 minutes, or until hot.

9. 9

   Variations:

10. 10

    Substitute 3/4 cup chopped or sliced nuts for the chestnuts.

11. 11

    Add 1/2 teaspoon grated lemon zest to the beans.

12. 12

    Add 1/3 cup cooked chopped bacon or pancetta to the beans.

13. 13

    Substitute 3 tablespoons of olive oil for the butter for a lighter version of the dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.