Place walnuts on ungreased baking sheet and bake 7 minutes at 350o F until lightly toasted.
Place beans, garlic and 1 TBSP in storage bag and shake to coat beans in oil and garlic.
Sauté beans and garlic in remaining oil, 5 minutes, until crispy-tender.
Place in deep serving dish; season with salt and pepper.
Sprinkle with chopped walnuts and parsley, toss well before serving.