Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs. fresh green beans (ends trimmed)
  • 1 tablespoon olive oil
  • 1 shallot (diced)
  • 2 garlic cloves (minced)
  • 2 tablespoons pecan halves (about 12 pecan halves)
  • 2 tablespoons butter (melted)
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Garnish
  • 1/3 cup dried cranberries
  • Feta to taste (optional)

Instruction

  • Blanch green beans in a large stock pot of boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water. Set aside.
  • Add pecans to food processor and process until finely ground (or crush in a plastic bag). Add remaining Pecan Honey Butter ingredients and pulse until well combined.
  • Heat 1 tablespoon olive oil over medium heat in a large skillet. Add shallots and garlic and saute for 1 minute. Add beans and Pecan Honey Butter and continue to saute until beans are evenly coated in the butter and beans are cooked to desired crisp-tenderness.
  • Stir in dried cranberries. Taste and season with plenty of additional freshly cracked salt and pepper to taste. Garnish with Feta if desired.