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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 2 pounds green beans -- trimmed
- 5 tablespoons butter
- 3/4 cup pecans, chopped
- 4 teaspoons minced lemon peel, yellow part only
- 1/3 cup finely chopped Italian parsley
Method
- Boil green beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water.
- Cool completely. Drain and pat dry. (Can be prepared a day in advance; refrigerate.)
- Melt butter in large deep skillet over medium heat. Add pecans; saute 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. Serve.
