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Recipe

Green Beans with Brown Butter & Pecans

By Robert Carter Fine Cooking Issue 24

Servings: eight to ten.

I also give Brussels sprouts this toasty, buttery treatment; I just cook them longer for a tender bite.

Ingredients

  • Kosher salt
  • 2 lb. green beans, trimmed
  • 1/4 lb. (1/2 cup) unsalted butter, cut into pieces
  • 1/4 cup finely chopped shallots
  • 1/2 cup chopped toasted pecans
  • 2 Tbs. fresh lemon juice; more to taste
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 160
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 25
  • Sodium (mg): 430
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 2

Preparation

  • Bring a large pot of salted water to a boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve.
  • In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring, until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
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Reviews

  • hjmuller | 11/28/2013

    These are by no means bad but are a little on the oily side. Probably not something I would make again.

  • elisebuck | 10/13/2008

    This was very good but a little on the greasy side, so if you are not into that, you won't love this recipe. The flavour is amazing though, and the lemon really makes all the flavours come out. I would make it again.

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