Sauteed Green Beans With Pecans Recipes

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.

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.

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add green beans and pimento and cook 2 minutes. Add vinegar and water, cover and steam 3 to 5 minutes, until green beans are crisp-tender. Season, to taste, with salt and pepper.

Steps:

• 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.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• If using fresh green beans, remove tips and cut beans in half.
• Bring a pot of water to boil and add green beans (fresh or frozen) and cook until done. Drain.
• While green beans are cooking, toast pecans. Spread them on a cookie sheet and toast them in a 350 degree oven for about 5 minutes.
• Melt butter in a skillet and add minced garlic and saute for about 1 minute. Add green beans and toasted pecans and toss gently until beans are coated with melted butter. Transfer to a serving dish and enjoy!

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

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.