In a large saucepan of boiling, salted water cook the green beans, uncovered, for 5 to 7 minutes, or until they are crisp-tender; drain them and plunge them into a bowl of ice and cold water to stop the cooking.In a skillet cook the butter and the walnuts over moderate heat, swirling the skillet occasionally, until the foam subsides and the butter is nut brown. Add the well drained beans, toss them with the butter mixture and season with salt and freshly ground pepper to taste.

Serves 10.