Cooking Classics: Buttered Pecan Green Beans


Cooking Classics

The Technique

Buttered Pecan Green Beans

Simple side dishes such as Buttered-Pecan Green Beans pair beautifully with a wide range of beef cuts including ribeye steaks, top sirloin, t-bones & more. Just a small amount of prep work is necessary in order to make them. Snapping the ends may be done quickly & efficiently using a chef knife, then blanching in boiling water will bring out their rich, vibrant color. Instead of toasting the pecans in the oven, a smattering of butter in a hot skillet does the trick. Add the beans to rewarm & season them for a deliciously effortless dish. Learn how to make Buttered-Pecan Green Beans in your very own kitchen.


Buttered Pecan Green Beans
makes 6 servings

1 lb green beans, snapped & cut into 2-inch pieces
2 Tbsp butter
1/4 cup chopped pecans
1/4 tsp kosher salt
Freshly ground pepper

Bring 1 quart water to a boil in a 3-quart saucepan. Add the green beans & cook 5 minutes. Drain & immediately shock them in ice water. Let stand 5 minutes. Drain. Heat the butter over Medium in a large skillet until it begins to bubble. Add the pecans & sauté 2 minutes or until golden & fragrant. Stir in the green beans, the salt & a smattering of pepper. Cook an additional 2 minutes or until throughly heated. Serve immediately. 

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How To Shock Green Beans

Green beans are a nutritionally sound vegetable that are naturally low in sodium & a good source of fiber, vitamins C & B6. In order to retain these valuable nutrients, it’s important to cook & shock them properly in order to maintain those benefits as well as their vibrant color.

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Before any cooking begins, fill a large bowl halfway up the sides with ice & water. Place it next to the sink. Once the green beans have been drained after cooking, use tongs to transfer them immediately from the colander to the ice water & submerge them. Shocking the green beans stops the cooking process & locks in beautiful, rich color. Allow them to sit a bit then drain before proceeding further with recipe instruction.

The Tune
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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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