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Green Beans with Creamy Pistachio Sauce

 Green Beans with Creamy Pistachio Sauce
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
10 ServingsPrep/Total Time: 30 min.


  • 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.