| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Green beans; trimmed, halved |
|
|
; crosswise |
| 5 |
tb |
Butter |
| 3/4 |
c |
Chopped pecans |
| 4 |
ts |
Minced lemon peel; (yellow part only) |
| 1/3 |
c |
Finely chopped fresh Italian parsley |
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; 23 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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