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Thin Green Beans with Brown Butter and Roasted Chestnuts

Updated February 23, 2016
(1 Votes)

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Look for thin French-style green beans (called haricots verts) and vacuum-sealed bags of roasted chestnuts. The dish can be assembled and reheated just before serving.

Serves8

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturebuttery, light, nutty, savory

Type of Dishvegetable

Ingredients

  • 2 pounds thin green beans or haricots verts, ends trimmed
  • ½ stick (¼ cup) unsalted butter
  • 6 ounces peeled and roasted chestnuts, sliced
  • Salt
  • Freshly ground black pepper

Instructions

Bring a large pot of water to a boil. Add the beans and simmer for 5 minutes, or until almost tender. Drain and place under cold running water to stop the cooking; drain again.

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. Remove from the heat and add the chestnut slices, and salt and pepper to taste, and cook over low heat for 2 minutes. Toss the brown butter and chestnuts with the green beans to thoroughly coat them all.

Serve Immediately or place in a small casserole or shallow ovenproof dish, cover with foil, and refrigerate until ready to serve. Reheat the beans, covered, in a 350 degree F oven for about 15 minutes, or until hot.

Variations:

Substitute ¾ cup chopped or sliced nuts for the chestnuts.

Add ½ teaspoon grated lemon zest to the beans.

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

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

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