Sautéed Green Beans with Toasted Pecans
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A fresh, flavorful side dish that adds color and crunch to your Thanksgiving table. Made the Borsari way, with good olive oil, simple ingredients, and perfectly balanced seasoning, this will be your new favorite green bean recipe.
Ready in: 20 minutes | Serves: 6
Ingredients
- 1 ½ lbs fresh green beans, trimmed
- 2 tbsp Borsari Olive Oil
- 1 tsp Borsari Original Seasoned Salt
- 1 small shallot, finely minced
- ⅓ cup pecans, roughly chopped
- 1 tbsp butter (optional, for richness)
- Zest of ½ lemon
- Freshly ground black pepper, to taste
Directions
- Blanch the beans: Bring a large pot of salted water to a boil. Add the green beans and cook for about 3 minutes, just until bright green and crisp-tender. Drain and immediately rinse under cold water to stop the cooking.
- Toast the pecans: In a large skillet over medium heat, add the pecans and toast for 2 to 3 minutes, stirring often, until fragrant. Transfer to a small bowl and set aside.
- Sauté the shallots: In the same skillet, heat Borsari Olive Oil over medium heat. Add the minced shallot and cook 1 to 2 minutes until softened and golden.
- Finish the dish: Add the green beans back to the skillet, season with Borsari Seasoned Salt, and toss to coat. Cook 3 to 4 minutes, stirring occasionally, until warmed through.
- Add the final touch: Stir in butter (if using), sprinkle in toasted pecans, and finish with lemon zest and a crack of black pepper.
- Serve warm: a simple side that feels special.
Pro Tip 🍋
For extra flavor, drizzle with Borsari Lemon Olive Oil just before serving.