Summer Bean Salad

1 lb of green beans, washed, ends trimmed and cut into 2 ” pieces

2 tablespoons of fresh mint

2 tablespoons of butter

1/3 cup chopped walnuts

pinch of salt – about 1/2 teaspoon

fresh ground pepper – about 1/4 teaspoon

 

Set a large saute pan over medium low heat and add the green beans and about 1/4 cup of water.

Cook, stirring occasionally until tender crisp and the water is all evaporated.  Remove from heat.

Add the butter and season with salt and pepper.  Stir and let butter melt.  Add the walnuts and mint.

And toss to combine.  Serve in a pretty bowl.  Serves 6 as a side dish.