Place a large Dutch oven or stockpot over medium heat. Add the water and salt. Bring to a low boil. Add the trimmed green beans and reduce heat to a simmer, cover and cook for 8 to 10 minutes, or until the green beans are crisp tender. Drain and return to the Dutch oven.

While green beans cook, place butter in a medium skillet over medium heat. Cook until butter turns a nutty brown. Strain mixture in a fine sieve to remove solids, or gently spoon oil from the pan, leaving solids. Add walnuts to browned butter. Pour over green beans and toss.

Season with salt and pepper, to taste. Serve.

Recipe courtesy of chef and culinary instructor Amy Tyrrell of Morsels As You Wish, a Ventura-based catering company.