Toasted Pecan Green Beans Food

GREEN BEANS WITH TOASTED PECANS

Steps:

• Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.
• Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.
• Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with pecans.

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 TOASTED PECANS

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add green beans, sugar and garlic salt; cook and stir 5 minutes.
• Stir in pecans. Cook and stir 2 minutes or until pecans are lightly browned and green beans are tender-crisp.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing. In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
• Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
• In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
• Transfer nuts to paper towels to drain and cool.
• Coarsely chop nuts.
• Have ready a bowl of ice and cold water.
• In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
• Transfer beans to ice water, stirring until just cool.
• Drain beans well and add to dressing.
• Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.

TOASTED PECAN GREEN BEANS

Steps:

• In a small bowl, mix together butter, sugar garlic powder, parsley, pepper and salt.
• In a nonstick skillet, heat 2 teaspoons of the garlic mixture over medium high heat and toast pecans, stirring often for about 2 minutes.
• Remove pecans and set aside.
• In same skillet, heat remaining garlic mixture and stir in cooked green beans.
• Cook covered, over medium heat, stirring ocasionally until beans are tender.
• Stir in pecans.