Boil a pot with about 2 inches of water. In the meantime, cut off green/string bean ends then add to pot and boil for 3-4 minutes. Drain and set aside.
Meanwhile in a large skillet, heat half of the olive oil over medium heat and saute onions, stirring, for 5 minutes. Add garlic and walnuts and cook, stirring, for 2 minutes.
Add the remaining oil and green beans. Season with salt and pepper, stir, and cook for another 2 minutes.
Serve as an appetizer, with parboiled rice to make a complete meal or top with some cottage or goat cheese.
Notes:
Nutritional Highlights:
Green beans - a low-FODMAP veggie that's high in vitamins A, C and K as well as calcium, iron, magnesium and zinc.
