Buttery String Beans & Walnuts

Name: Buttery String Beans & Walnuts
Prep time: 15 min
Cook time: 10 min
Yield: 4-6
Cuisine: Mediterranean

Add to recipe book

roubashahin.com.au

Sides

Buttery string beans with a walnut, caper and parsley dressing – ridiculously good and so easy to make for a crowd.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

4-6

About this recipe

I’ve had this recipe forever, and it’s one of those dishes you genuinely can’t go wrong with. My buttery string beans are simple, delicious, and always the first thing to disappear when I put them out for guests. There’s something about the combination of warm, buttery beans and a punchy, chopped dressing that just works every time.

What makes this dressing so good is the walnuts and capers – that’s really where all the flavour comes from. The walnuts bring a bit of crunch and richness, the capers add a salty, briny hit, and the parsley keeps everything fresh. Tossed through beans that have been finished in butter, it turns a simple vegetable side into something you’d happily serve at a dinner party.

If you love a good bean side dish, my sautéed green beans with tahini Sautéed Green Beans with Tahini is another one worth trying, and for something to round out an entertaining spread, my roasted cauliflower and pumpkin salad pairs beautifully alongside these buttery string beans.

Ingredients

For the Dressing

¼ cup walnuts
½ small red onion
¼ cup capers (100 grams)
¼ cup olive oil
3-4 tablespoons lemon juice, fresh
½ cup parsley, finely chopped

For the Beans

500 grams string beans
30 grams unsalted butter
salt and pepper, to taste
shaved almonds, roasted, to garnish

Notes from Rouba

Don’t let the beans overcook when boiling – you want them tender but still with a bit of bite, not soft or limp
The butter adds a lovely richness, but if you’d rather keep it lighter, you can leave it out
Pulse the walnuts, red onion and capers in the food processor until finely diced, but stop before it turns into a paste — you still want a bit of texture
Taste the dressing before serving and adjust the lemon juice to your liking

Method

Step 1. Make the Dressing

Finely dice the walnuts, red onion and capers in a food processor until fine or chop and dice finely, then place in a bowl. Add the olive oil and lemon juice, then stir through the parsley until well combined.

Step 2. Cook the Beans

Bring a large pot of salted water to the boil. Add the string beans and cook for 3-4 minutes, until just tender but still bright green. Drain well. Return the drained beans to the hot pot, add the butter, and toss until melted and the beans are glossy. Season with salt and pepper.

Step 3. Assemble and Serve

Toss with the dressing. Scatter over the roasted shaved almonds and serve warm.

A FEW THINGS YOU'LL WANT TO KNOW

Can I leave out the butter?
Yes, it's completely optional. The butter adds richness, but the dressing carries so much flavour on its own that the beans still taste great without it.

How do I stop the beans from overcooking?
Keep an eye on them from the 3 minute mark and taste as you go. You want them tender but still with a slight bite – pull them out as soon as they're there.

Can I make the dressing ahead of time?
You can make it a few hours ahead and keep it covered at room temperature. I'd hold off adding it to the beans until just before serving so everything stays fresh.

What can I use instead of capers?
If capers aren't your thing, chopped green olives make a good swap – you'll still get that salty, briny note the dressing needs.