| 3/4 | lb fresh green beans, cut in half |
| 2 | tablespoons butter (do not use margarine or vegetable oil spreads) |
| 2 | tablespoons chopped pecans |
| 1 | teaspoon grated lemon peel |
| 1. | In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm. |
| 2. | Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel. |
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| The milk solids in butter brown when cooked, developing a wonderful nutty flavor and aroma that complements vegetables and meats.
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| You can use frozen green beans in this recipe if fresh are unavailable. |
Nutrition Information:
70 ( 50); 6g ( 2g, 0g); 10mg; 30mg; 3g ( 2g, 1g); 0g 8%; 2%; 2%; 2% 0 ; 1 ; 1 0