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Spicy String Beans with Crushed Macadamia Nuts

  • Yield: 4 1x


  • 12 ounces string beans (Haricots Verts)
  • Zest of 1 lemon
  • 1 tablespoon minced parsley
  • 2 tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup toasted and roughly chopped macadamia nuts
  • 2 tablespoons olive oil
  • 1 garlic clove (minced)
  • 1/2 teaspoon salt


  1. 1) Bring a large pot of water to a boil. Add the beans and blanch for 3 minutes, until string beans are crisp yet tender.
  2. 2) Drain beans and immediately put into a large bowl of ice water. This process called “shocking”, stops the cooking and sets the color. Let beans sit in ice water for at least 2 minutes.
  3. 3) In a small bowl toss the lemon zest, parsley, parmesan, red pepper flakes, and nuts. Set aside.
  4. 4) When ready to serve, drain the beans and pat dry with a paper towel. Heat the olive oil in a large pan over medium/high heat. Add the beans to the pan and saute for 2 minutes or until heated through. Add the garlic and cook for another 30-60 seconds.
  5. 5) Turn off heat and add the nut mixture and toss well until all the beans are coated. Sprinkle with salt and serve.