Among the green veggies, the green bean is definitely on my top ten “Veggies I Love” list! The humble green bean packs quite a bit of antioxidant power and is a great source of b-vitamins and beta-carotene. Fresh or frozen beans retain more nutrients over the canned variety, so if possible, choose fresh and/or frozen varieties to reap the most nutritional benefits. Along with choosing fresh or frozen green beans, preparation is key in order to prevent nutrient loss. When I prepare green beans, I like to make sure they are cooked al denté – you know, with a little snap but tender enough that the texture is smooth and creamy? To achieve this perfect balance, I steam the beans in broth with a couple of cloves of garlic, then drain immediately. Finally, I sprinkle herbs and cracked pepper over them before serving. Now, because of the holiday season that is upon us, I wanted to add some dufferent textures and flavors to the green bean dish a little. To achieve this, I steam the beans just before they are al dente and drain them. Next they are tossed in a pan and sauteed in caramelized onions, and topped with roasted pecans and fresh chopped parsely. Holiday Green Beans with Pecans boasts a variety of texture and layers of flavor that are sure to impress your dinner guests!
Beginning with fresh ingredients is key! I get so excited before preparing vegetables because of their colors! Veggies just make me feel happy, what can I say?
When the green beans are al denté, drain them and add to the sautee pan where the caramelized onions are waiting. Toss them to coat over medium heat.
So much flavor is infused in the green bean, yet it still maintains its unique flavor! I love adding toasted nuts to veggies for added texture and flavor. Toasted pecans go incredibly well green beans! Fresh parsley is added to ciomplete this dish, which brings the beans to a whole new level!
- 1 lb fresh green beans
- 2 cloves garlic
- ½ cube of low sodium vegetable or chicken bouillon or 1 cup chicken or vegetable broth
- 1 cup of water
- ½ cup toasted pecans
- 1 teaspoon butter
- 1 teaspoon olive oil
- ¼ cup onions, thinly sliced
- 1 tablespoon chopped parsley
- shaved Parmesan cheese (optional)
- Wash and trim green beans, set aside.
- Over medium - high heat, and in a large sautée pan, toss in the butter and oil, and when the pan is hot, add sliced onions. Turn down the heat to medium, and caramelize the onions, tossing them every no and again for even cooking - about 15 minutes.
- While the onions are caramelizing, add green beans in a large pot, add bouillon cube and water OR vegetable stock, garlic cloves and cover. Steam for 10-12 minutes. Set aside. While the beans are steaming, toast the pecans in a small sautee pan over low-medium heat for about 5 minutes, flipping them to ensure even toasting. Set aside.
- Drain green beans, add to caramelized onions, toss to coat, add pecans, and heat just until warm, about 3-5 minutes.
- Transfer to serving dish and sprinkle chopped parsley. Enjoy!