Green Beans with Pecans, Lemon and Parsley
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 5 tablespoons butter
- 3/4 cup chopped pecans
- Carbohydrate 10 g(3%)
- Cholesterol 19 mg(6%)
- Fat 15 g(23%)
- Fiber 4 g(17%)
- Protein 3 g(6%)
- Saturated Fat 5 g(26%)
- Sodium 9 mg(0%)
- Calories 171
Preparation Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; sauté 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. Transfer to bowl.
Preparation Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; sauté 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. Transfer to bowl.
