Grab some green beans at a farmer's market and try this easy recipe. For more, check out the In Season Recipe Swap at Tammy's Recipes. I served these with turkey kielbasa and baked sweet potato fries.
Green Beans with Brown Butter & Pecans
Kosher salt
2 lb. green beans, trimmed
1/4 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
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.
Green Beans with Brown Butter & Pecans
Kosher salt
2 lb. green beans, trimmed
1/4 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
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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