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Beans with Pecans, Lemon, and Parsley Recipe

Beans with Pecans, Lemon, and Parsley

Green beans are the perfect side-dish for any meal. They can be eaten raw, blanched, boiled, sautéed, or steamed. Green beans are a great source of protein, calcium, vitamin B6 and potassium. 

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market.


Makes 4 to 6 servings

  • 3 tablespoons butter
  • 1/4 cup pecans, chopped
  • 1 recipe Cook-and- Hold Beans (recipe to follow)
  • Zest of 1 lemon
  • 2 tablespoons finely chopped flat-leaf parsley or chervil
  • Kosher salt and ground black pepper, to taste

Melt the butter in a large, deep skillet over medium heat. Stir in the pecans and cook, stirring often, until they are crisp and the butter is lightly browned, about 3 minutes.

Add the beans and toss to mix. Heat through, about 5 minutes. Mix in the lemon zest and parsley. Season with salt and pepper and serve hot.

NOTE: You can change the type of nuts and use an orange instead of a lemon. Although using a rasp-style grater for the zest is quick, this dish is very pretty with thin strips of zest made by a channel zester.

Cook-and-Hold Beans Finished with a Flourish

  • 1 pound slender snap beans, stem ends trimmed

Fill a large bowl with ice water. Bring a large saucepan of water to a boil. Add 1/2 teaspoon kosher salt per cup of water. Add the beans and cook until just tender, as few as 5 minutes for fillet beans and up to 25 minutes for larger beans.

Use a slotted spoon or strainer to immediately transfer into the ice water to stop the cooking and set the color.

Drain the beans and spread them in a shallow layer over a few sheets of white paper towel or a clean tea towel and roll up loosely into a log shape. Put the roll in a zip-top bag and refrigerate for up to 4 days.

For more great recipes, click here

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