Thin Green Beans with Brown Butter and Roasted Chestnuts

• 2 pounds thin green beans or haricots verts, ends trimmed
• 1/2 stick ( 1/4 cup) unsalted butter
• 6 ounces peeled and roasted chestnuts, sliced
• Salt
• Freshly ground black pepper

1. Bring a large pot of water to a boil.
2. Add the beans and simmer for 5 minutes, or until almost tender.
3. Drain and place under cold running water to stop the cooking; drain again.
4. In a medium skillet, heat the butter over medium heat for about 4 minutes, until it sizzles and just begins to turn a rich brown.
5. Remove from the heat and add the chestnut slices, and salt and pepper to taste, and cook over low heat for 2 minutes.
6. Toss the brown butter and chestnuts with the green beans to thoroughly coat them all.
7. Serve Immediately or place in a small casserole or shallow ovenproof dish, cover with foil, and refrigerate until ready to serve.
8. Reheat the beans, covered, in a 350 degree F oven for about 15 minutes, or until hot.
9. Variations:
10. Substitute 3/4 cup chopped or sliced nuts for the chestnuts.
11. Add 1/2 teaspoon grated lemon zest to the beans.
12. Add 1/3 cup cooked chopped bacon or pancetta to the beans.
13. Substitute 3 tablespoons of olive oil for the butter for a lighter version of the dish.

thin green beans, butter, chestnuts, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/thin-green-beans-with-brown-butter-and-roasted-chestnuts (may not work)