Green beans in walnut brown butter with pomegranate

1-1/2 lbs green beans, lightly steamed and drained

1 stick of salted butter

1 C chopped walnuts (also works with slivered almonds or pistachios)

Seeds from about a half a pomegranate

Melt the butter over medium-low heat. Stir in the nuts and cook, stirring, until both the butter and nuts are lightly browned. Add the green beans and toss until well-mixed and heated through. Top with the pomegranate arils and serve.

Note from Meps:

In 2024, this became a new family favorite–served at Thanksgiving dinner instead of the usual American green bean casserole.