Ingredients
1 pound long beans, ends trimmed
3 tablespoons unsalted butter or coconut oil
1/2 cup dry roasted, salted macadamia nuts, coarsely chopped
1/2 teaspoon smoked chipotle chile powder or smoked paprika
Lemon zest in long skinny shreds from 1 small lemon
Lemon slices, for garnish

Directions
Heat a large pot of salted water to a boil. Add beans and cook, uncovered, until tender to the bite, 7 to 10 minutes. Drain; cool under cold water if working ahead.

To serve, arrange beans on microwave-safe serving dish. Microwave beans, covered loosely with plastic, on high (100 percent power) to warm them through, 1 to 2 minutes.

Meanwhile, melt butter in a medium skillet. Add nuts and saute until warmed through and a bit golden in color, about 2 minutes. Remove from heat. Stir in chile powder and lemon zest. Pour over beans. Serve garnished with lemon slices.

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-mattchew

DH ASTRO Open Denver 2017 C9 vs mousesports

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