Young French Beans with Pecan Brown Butter

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* Exported from MasterCook *

 

Young French Beans with Pecan Brown Butter

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds young, thin, " stringless " green beans

Salt

1 cup pecan halves

1/2 cup unsalted butter

Salt

2 tablespoons parsley -- chopped

 

Wash the beans in several changes of water and drain them well. Snap off the

stem ends.

 

Put 2 quarts of water into a 3- to 4-quart kettle, cover, and bring it to a boil

over high heat. When the water is boiling, uncover the kettle, add a small

handful of salt, and when it returns to a boil, add the beans. Cover until the

water is boiling once again, then remove the lid and let the beans cook,

uncovered until barely tender, about 5 to 8 minutes (they should be underdone)

 

Drain the beans and plunge them in cold water to arrest the cooking.

 

Slice the pecans lengthwise into 3 slivers per nut, using the natural grooves as

a guide. Set them aside.

 

Put the butter into a cast-iron or heavy-bottomed nonstick skillet that will

hold all the beans comfortably in a single layer. Turn on the heat to medium.

When the butter is melted, add the pecans and cook, swirling the pan constantly,

until the pecans and butter have colored a uniform light brown, about 4 minutes.

 

Add the beans and toss them with the butter until they are heated through, about

1 minute. Turn off the heat, taste, and add a pinch or so of salt, if needed.

Add the parsley and toss once more to mix. Pour into a serving platter and serve

at once .

 

 

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NOTES : There is no substitute for the butter in this recipe, but vegans may

substitute 1/3 cup mild walnut or peanut oil for the butter.

 

A tablespoon of marjoram, sage, or thyme can be substituted for the parsley to

give a brighter flavor, but be careful of strongly flavored herbs such as

tarragon or rosemary, which would fight with the pecans. Basil goes well with

pecans, though the taste isn't traditionally Southern.