2 lbs. fresh green beans
Boiling salted water
4 tbsp. butter
1 c. chopped onion
3/4 c. salted cashews (3 oz.)
1/2 tsp. lemon juice
2 tbsp. chopped parsley
Salt & Pepper to taste

Cut ends off beans. Cut beans in 2" pieces and place in a large saucepan with boiling salted water. Cover and cook until tender but still crisp, 7 to 10 minutes. Drain; rinse under cold water to stop cooking. May be refrigerated overnight.

Before serving beans, melt butter in a large skillet. Saute onions 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. 8 servings.