Directions:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
- Add beans; toss to heat through, about 5 minutes.
- Mix in lemon zest; cook 1 minute.
- Mix in parsley. Season with salt and pepper. Transfer to bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.18 Kcal (1077 kJ) | ||
| Calories from fat | 212.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.63g | 36% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 6% | |
| Sodium | 9.39mg | 0% | |
| Potassium | 349.11mg | 7% | |
| Total Carbs | 11.19g | 4% | |
| Sugars | 4.31g | 17% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 17.1mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 172.18 Kcal (721 kJ) | ||
| Calories from fat | 142.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.82g | 36% | |
|---|---|---|---|
| Cholesterol | 12.77mg | 6% | |
| Sodium | 6.28mg | 0% | |
| Potassium | 233.72mg | 7% | |
| Total Carbs | 7.49g | 4% | |
| Sugars | 2.89g | 17% | |
| Dietary Fiber | 3.66g | 22% | |
| Protein | 3.11g | 9% | |
| Vitamin C | 11.5mg | 29% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 11% | |
| Calcium | 42.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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