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1
hard boil the eggs, then set aside to cool for peeling
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2
in same pot, using the same water, cook the frozen green beans longer than package recommendation, until they are soft. You can also defrost the green beans to help the cooking time. If you are not using an individual package (10 oz) of green beans, you can approximate it as two handfuls from a larger bag of green beans.
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3
peel onions, cut in half, thinly chop. Add enough oil to pan to coat the bottom, and add the onions when oil is hot. Work in batches if needed. Cook onions at least 25-30 minutes, until they are deeply browned and almost crisp. This will give the mix its real depth of flavor so don't skimp. Add more oil as needed for additional batches.
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4
Using a Cuisinart mini-chopper (or equivalent), process the green beans, then eggs, then onions and then the walnuts, removing each item to a large mixing bowl. This order will help keep the processor bowl cleaner and easier to scrape out.
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5
In large mixing bowl, mix ingredients together with spatula or large spoon. Add 1/4-1/2 teaspoon of salt, as needed and pepper to taste. If you are not salting the cooking water, you have more leeway here. Let the mixture sit in the fridge for an hour or two, taste again and add more seasonings if needed. This makes a great sandwich on a hearty bread (Olive oil & Rosemary boule, 7 grain baguette or even hearty white toast) or two dozen generous canapes (served in celery stickss, endive boat or with carrot sticks or any favorite cracker)
