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Caramelized Pecan Green Beans

I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).

There are plenty of recipes that will apply to turkey day but you might have to search a little. A few words on why these are the perfect holiday option. First, the ingredient list is simple and that’s what’s up for a holiday meal. You can blanch them ahead and toast the pecans ahead, so really the time involved is reduced to mere minutes. They have a touch of sweetness to them which will complement the meal perfectly, and they make a gorgeous presentation. A word of caution – test your beans as they blanch in the water. You want them crisp tender – it means not raw, but not mushy. Mushy green beans are the enemy. Taste check as they work and you’ll be fine.

I am in charge of the turkey, the Brussels, the sweet taters, the signature drink (pomegranate margarita anyone?), and the pies. Also maybe some rolls. I am not in charge of the green beans, but I’m thinking of sending this recipe to the person who is. They’re prefect. Happy Thanksgiving! And thanks for reading this “blog” sometimes even though I’m not a together blogger!

Caramelized Pecan Green Beans

Serves 8-10

2 lb. french green beans (haricot vert)

1/2 c. pecans

4 tbsp. unsalted butter

1/2 c. finely chopped shallot

2 tbsp. packed brown sugar

1 tsp. kosher salt

1/2 tsp. black pepper

1. Bring a large pot of water to boil. Add 1 tsp. salt. Add green beans and cook about 5 minutes or until crisp tender. Drain and place in a large bowl of ice water to cool. Drain well and dry on kitchen towels.

2. Meanwhile, toast pecans on a large dry skillet over medium low heat, about 5 minutes or until fragrant, stirring frequently. Let cool and chop.

3. In the same large skillet, melt butter over medium high heat. Add shallot and let cook about five minutes or until tender.

4. Add brown sugar and stir to combine. Let cook two minutes or until sugar is dissolved.

5. Add chopped pecans and stir to combine – let cook about two minutes.

6. Add beans, salt (1 tsp.)  and pepper. Toss with tongs to combine. Serve.