Saturday, October 3, 2009

Steamed Green Beans with toasted pecans



I make steamed green beans all the time--at least three times a month. They're so easy and delicious. All I usually do is sprinkle on a little salt or pepper or whatever spice looks good to me at the moment, steam them for about 7 minutes, and I've got a delicious and healthy side dish. Steaming vegetables is a lot healthier than boiling, and once you steam some corn or green beans, you'll never look at the canned stuff again!

On occasion, I like to change it up and add something to my steamed veggies. I go to this one pretty often because I love the combination, and it's a great savory side for the fall. It requires a touch more work than just dumping the veggies into the steamer, but that's a-okay with me.

Steamed Green Beans with toasted pecans
(Angie original)

As many green beans as you like
Salt & pepper
1 c. pecan halves
Extra virgin olive oil

Rinse green beans and pat dry. Prep green beans by cutting off the stick-like stem. Season with salt and pepper. Steam for 5-7 minutes and remove steamer basket from over the water ASAP.

While green beans are steaming, heat a small skillet over medium heat. Add pecan halves to the green beans and toast until done (no more than 5 minutes). Once you smell the pecans, remove from heat right away.

In a bowl, combine green beans with pecan halves. Drizzle on a little olive oil (maybe 1/4 tsp?), season lightly with salt, and mix well. Serve and enjoy.

Notes:
  • That's it, dudes! I love making this side because it's so, so simple.
  • Walnuts are also a good substitute in case you don't like pecans.
  • This should go without saying, but if you're allergic to nuts....stay away, huh?
  • Steaming is one of the easiest ways to prepare fresh vegetables. It's healthier than boiling, and it keeps them crisp and delicious. Boiling extracts the flavor and the nutrients from vegetables, steaming just enhances.

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