Best Green Beans With Pecans Lemons And Parsley Recipes

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

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 zest; cook 1 minute.
• Mix in parsley. Season with salt and pepper. Transfer to bowl.

LEMON GREEN BEANS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic green beans and season with salt. Sauté for 2 minutes, just until the garlic is fragrant.
• Add the chicken stock, cover, and steam for 5-7 minutes, until the green beans are tender but still bright green. Add the lemon zest and juice and toss to combine. Season with more salt to taste.
• Transfer to a bowl and serve warm.
• Enjoy!

GREEN BEANS WITH LEMON

Steps:

• Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
• Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
• To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.

GREEN BEANS WITH CARAMELIZED PECANS

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.

GREEN BEANS WITH CANDIED PECANS RECIPE

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.