Green Beans With Pecan Brown Butter Food

GREEN BEANS WITH BROWN BUTTER & PECANS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve.
• In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.

GREEN BEANS WITH BROWN BUTTER AND PINE NUTS

Steps:

• Place green beans with 2 tablespoons of water in a microwave-safe bowl. Cover and cook for 6 to 7 minutes.
• Meanwhile, melt butter in a large skillet over medium low heat. As the butter bubbles it will start to turn brown and give off a nutty aroma. Once it has reached a light brown color, add garlic, cooked and drained green beans and pine nuts. Toss to combine and saute for 1 minute until heated through. Season, to taste, with salt and pepper.
• Serve immediately.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

GREEN BEANS WITH PECANS

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

GREEN BEANS WITH BROWNED BUTTER

Steps:

• In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm.
• Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel.

GREEN BEANS WITH BROWN BUTTER AND PECANS

Steps:

• Steam beans for about 10 to 12 minutes or until just slightly crisp. Put the beans in a medium size serving bowl.
• In a skillet, melt butter over medium heat, then cook until butter has browned.
• Add pecans & cook for 2 to 3 minutes to toast the nuts.
• Add butter mixture to green beans, tossing carefully to coat, then serve immediately.

BROWN BUTTER GREEN BEANS

Steps:

• Preheat the oven to 350 degrees F
• Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside.
• In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately.

GREEN BEANS WITH BROWN BUTTER AND TOASTED PECANS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve.
• In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.

GREEN BEANS WITH MAPLE-PECAN BUTTER

Steps:

• Cook beans in large pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well. Return water to boil and repeat with remaining beans.
• In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.
• In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.
• In 10-inch skillet over moderately high heat, heat 2 tablespoons canola oil until hot but not smoking. Add half green beans and sauté until hot, about 3 to 5 minutes. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine. Sprinkle with salt and pepper and serve immediately.

GREEN BEANS WITH CANDIED PECANS RECIPE

Steps:

• Place green beans in a large pan of boiling water.
• Place a colander in a large bowl of ice water; set aside.
• Cook beans for 5 minutes and transfer to colander in ice water to stop cooking then drain well.
• Place pecans and brown sugar in a frying pan over medium-high heat.
• Stir continually until the sugar is completely melted and pecans are evenly coated in melted sugar.
• Spread in an even layer on waxed paper until cool. Break apart into smaller pieces if necessary.
• Melt butter in a large pan over medium heat, add beans and saute until heated through.
• Season with salt and pepper.
• Place beans in a serving dish and top with candied pecans.
• Serve immediately.