Savory and earthy, this simple green bean side dish couldn't be easier to prepare, and the cashews make it seem extra special. — Rhoda Knippelberg, Vancouver, British Columbia
- 1/2 pound fresh green beans, trimmed and cut into 1-1/2-inch pieces
- 1/2 pound sliced fresh mushrooms
- 1 tablespoon olive oil
- 1/4 cup unsalted cashews, coarsely chopped
- 1/4 teaspoon salt
- In a large skillet, saute beans and mushrooms in oil until tender. Stir in cashews and salt. Yield: 4 servings.
Originally published as Cashew Green Beans and Mushrooms in Healthy Cooking December/January 2013, p76
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