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Thin Green Beans with Brown Butter and Roasted Chestnuts Recipe-20520

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Serves 8


  • 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


1. 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.

2. 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.

3. 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.


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.

© 2009 Jonathan Kind, Jim Stott, and Kathy Gunst

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

138kcal (7%)
49mg (5%)
19mg (32%)
88mcg RAE (3%)
15mg (5%)
4g (19%)
6g (10%)
299mg (12%)
1mg (8%)

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