Spiced Green Beans with Roasted Chestnuts
Chestnuts add a festive touch to these mace-spiced green beans.
1 pound chestnuts
2 pounds green beans, trimmed
3 tablespoons butter or margarine
3/4 teaspoon salt
1/2 teaspoon ground mace
- Cut across the rounded side of each chestnut, cutting through to inner skin. Bring pot of water to boil. Cook chestnuts until tender, about 10 minutes. Drain, cool and remove outer shell and skin while still warm. Slice chestnuts in half and set aside.
- Bring pot of salted water to a boil. Add beans. Cover and cook until tender, 8 to 10 minutes.
- In skillet over medium heat, melt butter. Add onion; cook 10 minutes. Stir in salt, mace, and chestnuts. Cook 2 minutes. Add beans; heat through.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.