Green Beans With Ginger And Cashews

Planning on making this for thanksgiving dinner this year. i found the recipe over at epicurious.com

In large pot boiling salted water , cook beans until crisp-tender , about 4 minutes.

Drain and rinse in colander under cold water then pat dry.

In 12-inch heavy skillet over moderate heat , heat butter until hot but not smoking.

Add ginger and saut until softened and fragrant , about 30 seconds.

Stir in green beans and stock and cook , stirring often , until liquid is almost completely evaporated , about 3 to 6 minutes.

Before serving stir in cashews to distribute then transfer to serving dish and serve immediately.

green beans, unsalted butter, fresh ginger, vegetable stock, roasted cashews, salt, fresh ground black pepper