Green Beans With Pecans, Lemon And Parsley Recipe

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Servings: 1


  • 2 lb Green beans, trimmed, halved crosswise
  • 5 Tbsp. Butter
  • 3/4 c. Minced pecans
  • 4 tsp Chopped lemon peel, (yellow part only)
  • 1/3 c. Finely minced fresh Italian parsley


  1. Cook beans in large pot of boiling salted water till just tender, about 5 min. Drain. Transfer to bowl of ice water and cold. Drain and pat dry.
  2. (Can be prepared 1 day ahead. Cover and chill.)
  3. Heat butter in large deep skillet over medium heat. Add in pecans; saute/fry till nuts are crisp and butter is lightly browned, about 3 min. Add in beans; toss to heat through, about 5 min. Fold in lemon peel; cook 1 minute.
  4. Fold in parsley. Season with salt and pepper. Transfer to bowl.
  5. Makes 8 servings.


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