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Haricots Verts With Macadamia Nuts

Haricots Verts With Macadamia Nuts


  • 2 pounds haricots verts (thin green beans) or Blue Lake beans, cleaned and cut in half crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium Vidalia or Maui onion, julienned
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup macadamia nuts, toasted and crushed


  1. Blanch green beans in boiling water for 20 seconds, then shock them in an ice-water bath. Drain and set aside.
  2. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat until shimmering. Add onion and stir continually until soft and translucent but not browned, 7 to 10 minutes. If onion begins to brown, add a few tablespoons of water to skillet.
  3. In a large bowl, toss green beans with remaining 1 tablespoon olive oil. Add to skillet with onions and saute until lightly browned. Season to taste with salt and pepper. Remove from heat, toss with macadamia nuts, and serve.


  • Courtesy of chef Bradley Lum and Josefa Carballo Lum, the owners of Grindz in San Francisco

Nutrition Information

Per serving: 198 kcal cal., 14 g fat (2.1 g sat. fat), 19 g carb., 7 g fiber, 5 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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