Green Beans with pecans, lemon and
parsley
Source: Bon Appetite, November 1999.
This is really really good. If you prepare the green beans ahead, you need to pull the green beans out of the refrigerator a few hours before cooking this dish so they can warm up; if not, you may some cold green beans hiding in the dish.
2 pounds green beans, trimmed, halved crosswise
5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh italian parsley
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; saute 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 and serve.