Green Beans with Pecans, Lemon and Parsley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Michael McLaughlin, cookbook author, says, Green beans amandine used to be the festive vegetable of choice at any number of my family's holiday celebrations. Over the years, a few of us have improvised here and there, resulting in this easy side dish, a real family heirloom. For a change of pace, orange peel can replace the lemon. Ingredients:
2 pounds green beans, trimmed, halved crosswise |
5 tablespoons butter |
3/4 cup chopped pecans |
4 teaspoons minced lemon peel (yellow part only) |
1/3 cup finely chopped fresh italian parsley |
Directions:
1. 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.)
2. 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 peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
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