Green Beans With Pecans, Lemon and Parsley |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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For a change of pace, orange peel can replace the lemon. From Bon Appétit. Ingredients:
2 lbs green beans, trimmed, halved crosswise |
5 tablespoons butter |
3/4 cup pecans, chopped |
4 teaspoons minced lemon zest (yellow part only) |
1/3 cup fresh italian parsley, finely chopped |
Directions:
1. Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
2. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
3. Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
4. Add beans; toss to heat through, about 5 minutes.
5. Mix in lemon zest; cook 1 minute.
6. Mix in parsley. Season with salt and pepper. Transfer to bowl.
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