Green Beans With Pecans, Lemon and Parsley

Submitted by Sandi From CA

"For a change of pace, orange peel can replace the lemon. From Bon Appétit."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 8

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.

Reviews

[Diana 2]

This is such a special recipe. Easy to prepare, flavour to knock your socks off and very impressive looking. Just be careful not to burn the pecans. :) Thanks Sandi for such a wonderful recipe. Made for the March Herb/Spice of the Month in the Gardening Forum

 

[PaulaG]

A great way to prepare fresh green beans. The beans were prepared ahead of time and refrigerated until the final prep making them perfect for a dinner party.