Recipe: Green Beans with Walnut Oil and Thyme
- 1/3 cup walnuts
- 1 ½ pounds green beans, ends snapped off
- 1 ¼ teaspoons salt, or to taste, divided
- 1 ½ tablespoons walnut oil
- 1 ½ tablespoons extra-virgin olive oil
-2 tablespoons minced fresh thyme leaves
- Freshly ground black pepper
1. Toast nuts in a dry skillet until fragrant. Cool and chop finely. (This can be done a couple of days in advance. Store in an airtight container.)
2. Bring 2 ½ quarts water to a boil in a large saucepan. Cut beans into 2-inch lengths. Add beans and 1 teaspoon salt. Cook until beans are tender, about 5 minutes. Drain beans well and plunge into cold water to stop the cooking. Pat dry with paper towels. Wrap in dry paper towels and put in a plastic bag. Refrigerate up to 24 hours.
3. Remove beans from refrigerator 30 minutes before reheating. In a large skillet, heat walnut and olive oils over medium heat. When hot, add beans and toss a couple of minutes until warmed through. Add walnuts, ¼ teaspoon salt, thyme and some pepper. Taste and adjust seasonings as needed. Transfer to a heated serving bowl and serve immediately.
Editor's note: Be sure that guests with nut allergies are aware of the walnuts and walnut oil in this recipe.
Adapted from "Vegetables Every Day" by Jack Bishop
Seattle Times transportation reporter Mike Lindblom describes some of the factors that may have led to the collapse of the I-5 bridge over the Skagit River in Mount Vernon on Thursday, May 23.