Tender green beans with a lovely crunch and a zing of lemon.
Crunchy Pecan Beans
- 200 g Fine green beans
- 50 g Pecans
- 1 tbsp Butter
- 1 Lemon
- Chop the pecans into halves and dry fry in a hot frying pan for a couple of minutes. Remove from the pan and set aside.
- Top and tail the beans and drop carefully into a pan of boiling water. Return to the boil and cook for 6-8 minutes until tender, then drain.
- Melt the butter in a shallow pan, then add the beans, toasted pecans and the juice and zest of the lemon.
- Warm through and serve.