by MadisonMayberry
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A&M's Testing Notes:
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Expand1/2 cup chopped pecans Ask a question about this ingredient
1 1/2 pound green beans, trimmed Ask a question about this ingredient
1/2 medium onion, chopped Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
Juice from 1/2 a lemon Ask a question about this ingredient
1 teaspoon fresh dill Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
*Preheat oven to 350*F.
Ask a question about this step*Place pecans on a baking pan or oven-going baking dish and toast in the oven for 5 minutes. Remove from oven and cool slightly. Set aside.
Ask a question about this step*Place green beans in a large saucepan and add enough water to come about halfway up the green beans. Bring to boiling and cook 5 minutes, or until green beans are crisp-tender, meaning they still have some crunch to them, but are pleasantly tender. Drain beans and place in a large bowl.
Ask a question about this step*Add the toasted pecans and chopped onions to the bowl. *In a small bowl, combine the olive oil, lemon juice, dill, salt, and pepper.
Ask a question about this step*Drizzle the olive oil mixture over the green beans and toss to coat. Serve immediately at room temperature, or refrigerate up to a day and serve chilled.
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This sounds great - lemon, dill, and toasted pecans, just enough to complement the green beans and not overwhelm them. Nice recipe!