- 1 pound fresh green beans, trimmed
- 1 celery rib, chopped
- 1 (2 ounce) jar diced pimientos, drained
- 2 tablespoons sunflower kernels
- 1 tablespoon butter or stick margarine
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
- Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.