When I was asked to bring vegetables to my daughter-in-law's Christmas dinner, I thought how boring. But then I remembered how Mom used to serve them with butter and evaporated milk. I added the pistachios for crunch and it turned out to be a star at the dinner table! —Loretta Ouellette, Pompano Beach, Florida
- 2 pounds fresh green beans, trimmed
- 1 teaspoon salt
- 1/2 cup butter, cubed
- 1/2 cup pistachios, coarsely chopped
- 1 cup evaporated milk
- Salt and pepper to taste
- Place green beans and salt in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, 5-8 minutes or until tender, stirring occasionally. Drain and remove from pan.
- In the same pan, melt butter over medium heat. Add pistachios; cook and stir 1-2 minutes or until pistachios begin to brown. Stir in evaporated milk; bring to a boil. Cook 2-4 minutes or until sauce is slightly thickened. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste. Yield: 10 servings.
Originally published as Green Beans with Creamy Pistachio Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p14
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