Green Beans with Pecans, Red Peppers and Onions
Try this Green Beans with Pecans, Red Peppers and Onions recipe, or contribute your own.
Try this Green Beans with Pecans, Red Peppers and Onions recipe, or contribute your own.
- Carbohydrate 85.7882285583019 g
- Cholesterol 91.509375039243 mg
- Fat 77.8689388857168 g
- Fiber 31.9261544046221 g
- Protein 20.0027151856376 g
- Saturated Fat 25.6593321498503 g
- Serving Size 1 1 recipe (972g)
- Sodium 367.426807388814 mg
- Sugar 53.8620741536798 g
- Trans Fat 4.83699685171985 g
- Calories 1045 calories
Step-by-step
- Toast Pecans in microwave.
- Bring a pot of water to a boil and par boil green beans. Only leave beans in 2-4 minutes depending on how thick the beans are. You just want them slightly tender
- Rinse beans with cold water
- Add butter to frying pan and saute onions and red peppers until tender.
- Add in sugar, cover pan and allow sugar to caramelize. Stir occasionally
- Add in green beans, garlic and pecans.
- Stir to heat through and combine.
Standard green bean casseroles rely heavily on canned soup, but this preparation builds flavor through direct vegetable browning and textural contrast.
- Substitute white sugar with light brown sugar at a 1:1 ratio if deeper molasses notes are desired during the pan caramelization step.
- Parboil the green beans in salted boiling water for strictly two to four minutes, then shock them in ice-cold water to halt residual cooking and preserve vibrant chlorophyll.
- Toast pecans in a microwave in 30-second increments until fragrant, or use a dry skillet over medium heat for five minutes to achieve even browning without scorching the natural oils.
- Swap butter for neutral grapeseed oil if a dairy-free fat is required, though butter contributes essential milk solids that brown alongside the onions.
- Store leftover cooked vegetables in an airtight container in the refrigerator for up to three days, noting that the pecans will soften upon reheating.
Sugar molecules break down under heat to coat the onions and peppers, balancing the earthy bitterness of the green beans. Strategic fat and heat management prevents the garlic from burning while the aromatics soften.
