½ cup (125 ml) pine nuts
2 lbs (1 kg) green beans, root end snapped off
They can burn quickly so toss or stir them often.
In the same skillet add water to about ¼th full.
Drain the beans in a colander and set aside.
In the same skillet, add the oil and sauté the shallot for 3 minutes.
Pour the beans back into the skillet with the shallot mixture and heat through while mixing with a spoon.