1 can french cut green beans
1/2 cup pine nuts (or more, if you like)
2 tbsp butter 1 tbsp chopped parsley salt and pepper
Drain and rinse the beans.
Put beans in sauce pan and add water to cover.
Cook just until the beans are heated well, then drain.
Melt the butter, then add the beans and the pine nuts.
Cook over medium heat, tossing the beans carefully, until very hot and well coated with butter.
Add parsley and seasoning and pile in a hot serving dish.
Original Recipe Source:
Grand Diplome Cooking Course, volume 2, page 38
(c) 1971 B.P.C. Publishing; (c) 1972 Phoebus Publishing
Recipe modified by Melissa and David Wilkins