Green Beans With Pecans Lemon And Parsley Recipes

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

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

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.

Steps:

• Saute garlic in oil in a large skillet for 1 minute. Add the beans, broth, lemon-pepper, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until beans are tender.

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.
• Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

Steps:

• Rinse the beans and drain them. Put them into a saucepan with water to cover and salt.
• Bring to a boil and simmer 10 minutes or until tender. The beans must remain a trifle firm or al dente.
• Drain the beans and return them to a hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss and serve hot.

Steps:

• Top an tail the beans if required. If you use baby beans then this step can be omitted.
• Cook beans in boiling salted water, until cooked to your liking.
• Strain and toss with olive oil and chopped parsley.