2 lbs. fresh green beans
4 tbsp. butter
1 c. chopped onions
3/4 c. salted cashews
1/2 tsp. lemon juice
2 tbsp. chopped parsley
Salt and pepper to taste

Snap ends off beans and break into 2 inch pieces. Microwave until tender but still crisp. Rinse under cold water to stop cooking. May be refrigerated overnight. Before serving, melt butter in a large skillet. Saute onion until tender. Add green beans and cashews. Cook and stir until heated through. Stir in lemon juice and parsley. Season to taste with salt and pepper. Serves 6 to 8.