MAINE BEANS RECIPES

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GREEN BEANS WITH CARAMELIZED PECANS RECIPE | EPICURIOUS



Green Beans with Caramelized Pecans Recipe | Epicurious image

Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. But too often, they get short shrift: a quick drizzle of butter, a squirt of lemon, and onto the table they go. We suggest you coddle them a little this year. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery brown sugar, and you'll see just how special green beans can be. **_Editor's Note:_** This recipe is part of _Gourmet's_ Modern Menu for A Christmas Classic. Menu also includes [Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus](/recipes/food/views/51142000) and [Tiramisu Yule Log](/recipes/food/views/51142210) .

Provided by Gina Marie Miraglia Eriquez

Total Time 45 minutes

Cook Time 45 minutes

Yield Makes 10 servings

Number Of Ingredients 7

1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

  • Heat oven to 350°F with rack in middle.
  • Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
  • Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
  • Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
  • Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
  • Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

SIMPLE VEGETARIAN SLOW-COOKED BEANS RECIPE: HOW TO …



Simple Vegetarian Slow-Cooked Beans Recipe: How to … image

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories     Side Dishes

Total Time 04 hours 15 minutes

Prep Time 15 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 medium carrots, finely chopped (about 2 cups)
1 cup vegetable stock
6 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon chili powder
4 cups fresh baby spinach, coarsely chopped
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley

Steps:

  • In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

Nutrition Facts : Calories 229 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 672mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 13g fiber), ProteinContent 12g protein.

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