Green Beans with Pine Nuts

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

At my grandparents’ house I remember throwing closed pinecones into the open fire to make the pine nuts pop out ready-toasted – this has the advantage of being alarming to adults and potentially hazardous, and is therefore tremendous fun. Nowadays you can buy pine nuts in packets at the supermarket, which is less fun, but much easier. These green beans are great served with roast lamb, or added to lightly cooked pasta with chopped tomato and a squeeze of lemon.


  • 400 g fine green beans, topped and tailed
  • 50 g pine nuts
  • 25 g butter
  • 3 tbsp white wine


    Plunge the beans into boiling water and cook for 2 minutes.

    Heat a non-stick frying pan, and dry-fry the pine nuts – vigilantly – until golden brown. Take care: nothing seems to happen, then suddenly the pine nuts colour.

    Drain the beans well and place in a pan with the butter and white wine. Cover and cook for a further minute, add the toasted pine nuts, toss and serve.