In a small saucepan add green beans, water, and melted butter cook covered over high heat, add a little more water if liquid evaporates for 7-10 minutes until tender but still crisp.
sprinkle with salt to taste
add heavy cream and cook the mixture stirring until the liquid is almost evaporated.
Transfer the beans to a heated serving dish and keep them warm.
cook the macadamia nuts in 2 tbsp butter over low heat for 3 minutes until they are golden.
Pour the nuts and butter over the beans and sprinkle them with minced parsley.
