brown butter green beans


It's become an annual tradition now to celebrate Thanksgiving with my Roselawn roommates (2002-2003). I opted for something simple this year -- green beans. I've always known to stir-fry green beans, Chinese people just don't know how to eat it any other way. A casserole what? So this is what I like to call a Western take on stir-fry green beans.

brown butter green beans
  • Kosher salt
  • 2 lb. green beans, trimmed 
  • 8 Tbs. (1 stick) unsalted butter 
  • 1 medium onion, finely chopped 
  • Salt and pepper, to taste 
  • 1 cup toasted walnuts, chopped  
  1. Bring a large pot of water to a boil over high heat. Generously salt the water, add the green beans (Do not overcook, you want the beans to have a crunch), about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.
  2. In a large saute pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes.
  3. Add the onions and cook, stirring occasionally, until tender and transparent, about 5 minutes.
  4. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through.
  5. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.


  1. These were really good, Mel! I thoroughly enjoy our pre-Thanksgiving Thanksgiving dinners :)

  2. awesome! they're just as good the next day, too!

  3. This looks really good!


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