Harvest Green Beans Food

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HARVEST GREEN BEANS



Harvest Green Beans image

From the Penzey's Spice Catalogue! I was asked by my mom to bring this recipe for Thanksgiving this year. (Feel free to use agave nectar in place of the honey to make it 100% vegan friendly). I was really excited that my mother chose this recipe because it is a nice change from the usual "Green Bean Caserole" we've all seen so many times. For those of you who aren't familiar with Penzey's spice blend Mural of Flavor, it is a salt-free mix of: shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel. I've listed it as "salt-free seasoning" because Recipezaar's database does not contain Penzey's spices.

Provided by Kozmic Blues

Categories     Vegetable

Time 23m

Yield 8 serving(s)

Number Of Ingredients 6

1 lb fresh green beans
1/2 cup pecans
2 tablespoons olive oil or 2 tablespoons Earth Balance margarine
2 teaspoons sesame seeds
2 teaspoons sodium-free seasoning (I use Penzey's MURAL of FLAVOR)
2 teaspoons honey

Steps:

  • Wash the beans, and cut the stem end off. (this can be done a day ahead of time).
  • To cook: Bring a pot of water (at least 2 quarts) to a rolling boil.
  • While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans.
  • Once they are lightly browned, add the SESAME SEEDS and MURAL OF FLAVOR.
  • Add the green beans to boiling water and cook 2 minutes.
  • Drain and rinse the beans to stop the cooking, but leave them warm.
  • Drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix.
  • Place in a serving bowl.
  • Cover the bowl with foil and place in a warm oven until ready to serve.

Nutrition Facts : Calories 104, Fat 8.7, SaturatedFat 0.9, Sodium 3.6, Carbohydrate 6.6, Fiber 2.7, Sugar 2.5, Protein 1.8

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