• 3/4 pound green and/or wax beans, trimmed
  • 1 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped walnuts
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon lemon zest

Bring a large saucepan two-thirds full of salted water to a boil
over high heat. Add beans and simmer 5 minutes, or until
crisp-tender. Drain beans.

In a large skillet heat butter and oil over moderate heat until
foam subsides and cook walnuts, stirring occasionally, until
golden. Stir in garlic and cook, stirring, 1 minute. Stir in beans,
parsley, lemon juice, zest, and salt to taste and heat through.