Green Beans with Pecans Recipe
This fast green bean recipe is excellent with fresh greens beans just picked from the garden, but you can also use good quality frozen green beans instead. Perfect side dish for holiday meals or to round out a quick steak dinner. The pecans add a nice nutty flavor and are packed with fiber and antioxidants.
3/4 pound green beans, ends trimmed off
1/2 tablespoon organic virgin olive oil
1 tablespoon butter
1/3 cup diced shallots (or you can also use scallions if shallots are not available)
1/8 cup chopped Italian parsley - fresh
1/2 cup pecan pieces, toasted (How to Toast Pecans)
seal salt and fresh ground pepper to taste
1 teaspoon dried organic thyme
Cook the beans until just tender in either the microwave or in several tablespoons of water in a covered skillet. In another skillet, heat oil and butter until just combined over medium heat. Add shallots and saute until just softened and skin starts to turn translucent. Stir in parsley and thyme. Add beans and pecans, season and toss. Serve at once.
3/4 pound green beans, ends trimmed off
1/2 tablespoon organic virgin olive oil
1 tablespoon butter
1/3 cup diced shallots (or you can also use scallions if shallots are not available)
1/8 cup chopped Italian parsley - fresh
1/2 cup pecan pieces, toasted (How to Toast Pecans)
seal salt and fresh ground pepper to taste
1 teaspoon dried organic thyme
Cook the beans until just tender in either the microwave or in several tablespoons of water in a covered skillet. In another skillet, heat oil and butter until just combined over medium heat. Add shallots and saute until just softened and skin starts to turn translucent. Stir in parsley and thyme. Add beans and pecans, season and toss. Serve at once.
