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Green Beans with Creamy Pistachio Sauce
I was asked to bring vegetables for a party and wasn’t feeling inspired until I remembered Mom served green beans with butter and evaporated milk. I love pistachios, so I added those instead of almonds. Everybody wanted the recipe, and I was really pleased—very little work and lots of happy family and friends! —Loretta Ouellette, Pompano Beach, Florida
Ingredients
- 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
Directions
- 1. 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.
- 2. 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 Facts
3/4 cup: 177 calories, 14g fat (7g saturated fat), 32mg cholesterol, 365mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 5g protein.
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