Beans with Thyme and Cashew Nuts

[Guest guest]

Beans with Thyme and Cashew Nuts

 

1 lb. green beans

3 tbsps. sunflower oil

3 ozs. cashews

1 garlic clove, chopped

1 tbsp. chopped thyme

 

Slice beans. Boil them in lightly salted water until they are just tender.

Drain them. Heat oil in a skillet over medium heat. Put in the cashew nuts

and stir until they are golden brown. Remove from the skillet. Increase the

heat. Put in the beans and garlic. Stir until the garlic begins to brown.

Mix in the nuts and thyme and remove the pan from the heat. Serves 4.