| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | November 19 | 1 | Servings |
INGREDIENTS
| 2 | lb | Green beans, trimmed halved |
| crosswise | ||
| 5 | T | Butter |
| 3/4 | c | Chopped pecans |
| 4 | t | Minced lemon peel, yellow |
| part only | ||
| 1/3 | c | Finely chopped fresh Italian |
| parsley | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl. Makes 8 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1351 Calories (kcal); 119g Total Fat; (73% calories from fat); 22g Protein; 73g Carbohydrate; 155mg Cholesterol; 634mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 11 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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