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  • 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.

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

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