- 1-1/2 cups cut fresh green beans
- 2 tablespoons chopped pecans
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
- Meanwhile, in a skillet, saute the pecans in butter for 3 minutes or until golden brown. Drain beans; add to skillet. Sprinkle with salt and pepper; toss to coat. Yield: 2 servings.
Originally published as Pecan Green Beans in Taste of Home October/November 1999, p10
Reviews for Pecan Green Beans
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 28, 2011
"The beans were great and easy. The Braised Short Ribs were just so so."