This delicious side dish features crisp green beans tossed with sweet caramelized pecans and shallots with just a touch of citrus.
INGREDIENTS
- 2 pounds green beans, trimmed
- 1 cup pecan halves and pieces
- 1/4 cup packed light brown sugar
- 2 tablespoons unsalted butter
- 1/3 cup shallot, finely chopped
- 1/2 teaspoon grated orange zest, optional
- Salt and pepper, to taste
DIRECTIONS
- Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Transfer beans to a colander placed in ice water to stop cooking, then drain well and spread the beans to dry on towels.
- Add pecans and brown sugar to a skillet. Cook over medium-high heat, stirring constantly until the sugar is completely dissolved and the pecans are evenly coated and glossy.
- Spread the pecans in an even layer on parchment or wax paper and leave to cool.
- Melt butter in a large pan over medium-high heat, add the shallots and saute for 1 minute.
- Add green beans, salt, pepper, and orange zest. Sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Add the candied pecans and toss. Transfer to a platter and serve.
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