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Reviews & Comments

Green Beans with Browned Butter
full spoonfull spoonfull spoonfull spoonhalf spoon (14 Ratings)

14 Ratings

5 spoons 50%
4 spoons 29%
3 spoons 21%
2 spoons
1 spoons
Classic green beans get a special touch with browned butter, pecans and lemon peel.
Prep: 25 MinTotal: 25 Min
1 - 6 of 6 Reviews
Posted 1/24/2013 8:54:36 PM REPORT ABUSE catsmiaou said:
Rating:
The photo shows pine nuts, not pecans...
This reply was: Helpful  Inspiring
Posted 11/22/2011 12:09:07 PM REPORT ABUSE ysg18 said:
Rating:
whats better pecans or almonds?
This reply was: Helpful  Inspiring
Posted 11/21/2011 10:24:26 PM REPORT ABUSE shelleylovesbrandon said:
Rating:
this was a great way to work veggies into tuna helper!!
This reply was: Helpful  Inspiring
Posted 11/6/2011 2:41:20 PM REPORT ABUSE Catherine9620 said:
Rating:
These are amazing!!! They are even great reheated. The lemon zest really adds a great fresh flavor, so don't leave it out. You will be happy that you tried this recipe. It will be a new staple for Thanksgiving dinner.
This reply was: Helpful  Inspiring
Posted 7/6/2008 3:57:13 PM REPORT ABUSE donnaquixote said:
Rating:
My favorite dish, green beans almondine, with a twist. The twist is twofold: first you brown the butter, you don't just melt it. That gives a new dimension of flavor, similar to a rich caramel. The nuts (I had only almonds instead of pecans) actually become browned and bring so much flavor. I was a little low on lemon zest and used 1/2 of a miniature lemon to flavor the beans. I cannot wait to try this recipe with pecans. It just tasted so rich and flavorful, and it went well with the Grilled Lemon Thyme Chicken recipe here on Betty Crocker.com.
This reply was: Helpful  Inspiring
Posted 1/8/2007 10:10:23 AM REPORT ABUSE pattilulu said:
Rating:
I was looking something different for the holidays. This was very easy to make and everyone raved about it. Some were a little hesitant mixing nuts with beans, but they also were pleasantly surprised.
This reply was: Helpful  Inspiring
1 - 6 of 6 Reviews
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