Green Beans with Browned Butter

Green Beans with Browned Butter

Classic green beans get a special touch with browned butter, pecans and lemon peel.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know
The milk solids in butter brown when cooked, developing a wonderful nutty flavor and aroma that complements vegetables and meats.
Substitution
You can use frozen green beans in this recipe if fresh are unavailable.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 3g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.