The name pretty much says it all. I wanted to experiment with different nuts with green beans because I didn’t have almonds, which is what people usually use with green beans. I didn’t like the idea of walnuts or pecan so I tried the macadamia nuts I had stored int he freezer.
ALSO… macadamia nuts provide the most beneficial monosaturated fats of any nut! They give this side dish a little of a tropical feel in my opinion, which is an added bonus for us Minnesotans 🙂
Green beans (how much depends on how many servings you want, how much you have, and how much you like them!)
Oil (vegetable or olive oils work just fine, but feel free to use whatever)
Macadamia nuts (I use 4 for 1 serving and cut them in half or so)
Lemon zest (about 1/4 of a lemon for 1 serving… or to taste)
Salt and pepper to taste
Wash, cut (remove the stem part), and dry the green beans. Heat the oil in a skillet, when it’s hot (place hand a few inches above it and if it’s getting hot it’s ready) put in the beans.
When the beans are almost cooked (3-5 minutes depending on how you like them) add the nuts and lemon zest. Once the nuts become fragrant and toasted light brown (another minute or so) take off the heat and add salt and pepper. Enjoy!