Green Beans with Pine Nuts   

Easy and delicious!

	x2	x4	x6
1½ lbs. green beans, trimmed and cut diagonally into ½ inch pieces	3 lbs	6 lbs	9 lbs
1 t. salt	2t	1T + 1t	2T
¼ cup olive oil (or butter), more if needed	½c	1c	1½c
⅓ cup red onion, finely chopped	⅔c	1⅓c	2c
1½ t. fresh lemon juice	1T	2T	3T
salt and pepper, to taste
¼ cup pine nuts, toasted*	½c	1c	1½c
Serving Day
2 T. fresh parsley (or mint), finely chopped
*Slivered or chopped almonds may be substituted for the pine nuts. To toast nuts: Heat skillet over medium low heat; add nuts, stir or toss until light golden brown. Watch closely, as nuts will burn quickly. Remove from heat and cool.

Original Recipe Yield

6–8 servings

Cooking Day

Add salt and green beans to a medium saucepan of boiling water. Cook 5–10 minutes, or until beans are crisp tender. Drain; immediately immerse green beans in cold water 2–3 times, or until beans are cooled. (This will stop green beans from cooking any further.) Drain beans well and return to pan.

In a small saucepan, cook onion in olive oil over medium heat just until tender. Add lemon juice, salt, and pepper. Toss green beans with the olive oil mixture until well coated; cool completely and place in freezer bag. In a separate, smaller freezer bag, place the toasted pine nuts. Freeze green beans and pine nuts, using freezer bag method.

Serving Day

Thaw slightly, or defrost green beans in microwave. Let pine nuts come to room temperature. Heat beans on stovetop or in microwave on low heat, stirring occasionally, until heated through. Garnish with parsley (or mint) and pine nuts just before serving.

Lighter Fare Nutritional Information (per serving): Calories 134; Total Fat 11g; Cholesterol 0mg; Sodium 20mg; Total Carbohydrates 8.4g; Dietary Fiber 3.6g; Protein 2.5g