Justin Girouard's Green Beans and Pecans
- 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
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.
Click here to see Speckled Trout with Pecan Meuniere entree.