Ingredients

  • 1 1/4 lb fresh green beans, trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/3 cup pecan pieces
  • 3 tablespoon chopped pimentos, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Makes 6 servings

Bring a pot of salted water to a boil. Add the beans and cook until the beans are just tender, 3 to 5 minutes, depending on their size. Drain and transfer the beans to a bowl of cold water. Drain and pat dry. Set aside.

Heat the olive oil and butter in a large saucepan over medium heat. Add the pecan pieces and cook, stirring, until the pecans are lightly toasted, about 1 minute.

Add the beans and pimentos and season with salt and pepper. Toss gently to coat evenly. Serve warm.

Recommended Entree:
Click here to see Speckled Trout with Pecan Meuniere entree.

This Site Uses Cookies! (Not the Yummy Kind.)

We use tracking cookies to provide a better experience for you. These cookies allow us to personalize content and collect browsing data that helps improve our web pages. The information we collect from your visit is securely stored and never shared.

Agree