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
Total TimePrep/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, until tender, stirring occasionally, 5-8 minutes. Drain and remove from pan.
- In the same pan, melt butter over medium heat. Add pistachios; cook and stir until pistachios begin to brown, 1-2 minutes. Stir in evaporated milk; bring to a boil. Cook until sauce is slightly thickened, 2-4 minutes. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste.
Nutrition Facts3/4 cup: 177 calories, 14g fat (7g saturated fat), 32mg cholesterol, 365mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 5g protein.
Originally published as Green Beans with Creamy Pistachio Butter Sauce in Holiday & Celebrations Cookbook 2013