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Pecan Green Beans


2 Bags Frozen French Style Green Beans (thawed and very well “squeezed” dry)

1 Stick Salted Butter

1 ¼ Cups Chopped Pecans

1 TSP Garlic Powder

1 TSP Garlic Salt

Additional Salt & Pepper to Taste



I use a very well seasoned iron skillet, but any skillet will work, just don’t let the butter brown too quickly. Saute the pecans in the butter until roasted and fragrant. Add in the green beans. After the beans thaw (and you can thaw them in a colander under cool water), you literally have to hand squeeze all of the water out in order to not water down the butter and pecans. Cook on low to medium heat and add the garlic powder, garlic salt, and finish off with any additional salt and/or pepper to taste. The beans will turn dark green but should not be cooked so long as to become mushy.





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