Made with fresh-from-the-garden green beans and onions, this side dish gets gobbled up by our six kids. Pecans add a bit of crunch.— Kathy Klingensmith, Riesel, Texas
Featured In: 23 Favorite Thanksgiving Recipes for the Slow Cooker
- 1/2 pound fresh green beans, trimmed
- 1/2 pound fresh wax beans, trimmed
- 2 tablespoons canola oil
- 1 large onion, sliced
- 1/2 cup pecan halves
- 3/4 teaspoon salt
- In a large skillet or wok, stir-fry beans in oil for 4-5 minutes. Add remaining ingredients; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender. Yield: 5 servings.
Originally published as Stir-Fried Beans with Pecans in Taste of Home Christmas Annual Annual 2009, p61
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