Green Beans With Brown Butter And Pecans
- 4 tablespoons (½ stick) butter
- 1 cup water mixed with 1 teaspoon salt
- 1 pound tender young green beans, tipped and snapped in two if large
- ¼ teaspoon black pepper, or to taste
- ½ cup lightly toasted coarsely chopped pecans (8 to 10 minutes in a 350° F. oven)
Instructions:
Because they cook quickly in a minimum of water, these beans retain most of their nutrients. They complement every kind of red meat, also fish and fowl.
- Place the butter in a small, heavy saucepan and set over low heat for 25 to 30 minutes, swirling the pan often, until a rich topaz brown.
- Meanwhile, bring the salted water to a boil in a large, heavy saucepan over moderately high heat. Add the beans and return to the boil. Adjust the heat so the water ripples gently, cover, and simmer for 12 to 15 minutes or just until the beans are crisp-tender. Watch carefully and if the beans threaten to boil dry, add a bit more water.
- When the beans are done, drain well, return to the pan, add the pepper, and shake over moderate heat to drive off excess moisture. Add the nuts and browned butter, toss well, and heat for 1 to 2 minutes. Taste for salt and pepper and adjust as needed.
- Transfer to a heated vegetable dish and serve.