Lemon Parmesan Green Beans

I love fresh green beans. As a child I thought I only like canned green beans, which is fairly embarrassing to admit, but I have always hated the squeak. So forgive me if I cook my beans a little longer than is "cool". I like my beans firm, but squeak free.

I apply the following method to any vegetable.


Boil or steam the green beans until they are your desired degree of doneness.

Then drain.

At this point you can pause and work on other elements of your meal or move forward with this. This only takes about 5 minutes from here.
Plan accordingly.
No one wants cold soggy green beans.
Anyway...you'll need a bit of butter, some diced onion, lemon juice shredded Parmesan and toasted pine nuts.

Saute the onion in the melted butter, until soft.

Stir the green beans into the butter and onion.

Squeeze a lemon over the beans.

Add the Parmesan and pine nuts.
Don't add the pine nuts until the last minute or else they might get soggy. No one likes soggy nuts.

Lemon Parmesan Green Beans
2lbs green beans, steamed
1 Tbl butter...more if you like them extra buttery
1/2 onion, diced
1 Tbl lemon juice...more if you like it extra lemony.
1/2 cup Parmesan cheese, shredded
1/2 cup pine nuts, toasted

Saute onion in melted butter until onions are soft. Add green beans and toss to coat. Add lemon juice. Stir. When green beans are warm add Parmesan cheese. When ready to serve top with toasted pine nuts.