Green beans are not glamorous. And they’re not voluptuous like tomatoes, or sultry like eggplants. When picked young they’re cute and flexible and have a very green taste, which is fine, but to my palate it always falls a bit flat. It’s now green bean season, and they need our help.
For some reason I got it in my head that walnuts would be good with green beans, so I’ve been playing around with that concept. First I tossed them with a walnut pesto, which tasted really good but looked like a clumpy mess. So I then decided to deconstruct my pesto, adding each ingredient to the beans individually so the texture would be chunkier, not creamy. And the taste became clear, lively even.
If you would like to have a good, solid low-carb summer meal, make these string beans. Serve them with a grilled steak (I used a hanger rubbed with a bit of smoked paprika), and a simple heirloom tomato salad, dressed with your best olive oil, sea salt, and a scattering of mint leaves. Open up a bottle of Sangiovese, ditch the bread, and transport yourself into end-of-summer low-carb heaven. This meal really lifted my mood.
Green Beans with Walnuts, Basil, and Lemon Zest
(Serves 4)
About ¾ pound green beans, prepped
½ cup very fresh walnut halves, lightly toasted and then roughly chopped
1 summer garlic clove, minced
The grated zest from 1 large lemon
About 1½ tablespoons extra-virgin olive oil
A big pinch of ground nutmeg
Salt
Freshly ground black pepper
A handful of basil leaves, ripped in two
Set up a medium pot of water, and bring it to a boil. Drop in the green beans, and blanch them until they’re tender but still have a touch of crispness. Drain them well, and put them in a nice looking serving bowl.
Add all the other ingredients, and toss well. The heat from the beans will release all the oils and essences of the nuts, herbs, garlic, and lemon, making the beans quite fragrant. I hope you’ll like it.
Erica De Mane 
Yikes! Another winner, cher Erica. Preparing to be transported. Sounds lovely, thank you so much
Girl of Steel,
So happy when I can transport you.
This looks wonderful — and just the thing to help cope with the hundreds of green beans that have ripened — all at once — in my garden. Thank you!
Liza, Great, I hope you it.
Liza, I forgot to say I was playing around with green beans because my friend in Rhode Island, who I visited over Labor Day, was flooded with them. She gave me so many. She pickled a bunch, but that’s not my thing, so I did this, and I also made my grandmother’s recipe from Puglia, green beans simmered in garlic, fresh tomato, oregano, and a bit of pancetta. She made it soft like they did then, but the flavor was wonderful. I make that dish now, but I dont’ cook it down so much.
Green beans may not be glamorous, voluptuous or sultry, but they are noble & regal. They can be prepared several different ways & they are loaded w/ vitamins, antioxidents, minerals & enzymes which are all of benefit to the health of mankind. They are even good, make that excellent, raw. Great for dipping hummus & many other dips. My mother used to cook them in a tomato sauce. She cooked them w/ onions & potatoes. Another of her dishes was steamed gr. beans, sliced raw onion, chopped garlic & chunks of tomato w/ oil, vinegar & salt & pepper w/ fresh oregano. Of course I’ll try your green beans w/ walnuts. It looks easy & delicious. I like the pesto idea, too. I may try that. Thanks, kiddo…Z
Zingara,
They are regal and loaded with fiber , vitamins C, K, and A. My grandmother made them simmered in tomato sauce with little chunks of potato, garlic, and oregano. Very similar to what you had. SOmetimes she’d add mini meatballs. I think this is an inland Puglian treatment.
Mmmmm. I have some fresh haricots verts in the fridge and I am so making this today, especially after yesterday’s pasta fest! Thank you!
Sandwich Lady,
You are so welcome.