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
Green Beans with Creamy Pistachio Sauce
Green Beans with Creamy Pistachio Sauce
Prep Time
10 min
Cook Time
20 min
Yield
10 servings
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
- 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 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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