1 pound fresh green beans
1 tablespoon cooking oil
1/2 cup thinly sliced onion
1/3 cup dry white wine or reduced sodium chicken broth
1/4 to 1/2 teaspoon salt
1/4 teaspoon coarsely ground white pepper
1/2 cup cashew halves
1/2 cup half and half or light cream
1/2 cup soft bread crumbs
Preheat oven to 350F. Cut fresh green beans into 1 inch pieces. Cook covered, in a small amount of boiling water for 5 minutes. Drain and set aside. In a large skillet heat oil over medium high heat. Cook onion, uncovered, in hot oil for 4 to 5 minutes or until golden brown. Slowly add wine or broth, salt, and pepper. Cook for 2 minutes or until liquid is nearly evaporated. Add 1/4 cup of the cashews and the half and half or light cream. Bring to boiling. Reduce heat to medium. Cook, uncovered, for 3 minutes. Stir in cooked green beans. Spoon mixture into a 1 1/2 quart casserole. Top with bread crumbs and remaining cashews. Bake, uncovered, for 25 to 30 minutes or until top browns and mixture is heated through. Makes 6 side dish servings.
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