Green Beans With Spiced Pecans+ Recipe

Trim and blanch

Trim the stem ends from the green beans and rinse. Bring 4 cups of water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add the green beans and cook until tender-crisp, 3 to 4 minutes (depending on thickness).

Prepare an ice bath (2 cups ice + cold water) while beans cook. When done, immediately transfer the beans to the ice bath to stop cooking and preserve color, about 2 minutes. Drain and pat dry on a clean kitchen towel or paper towels.

Toast and glaze pecans

In a medium skillet, melt 1 tablespoon unsalted butter over medium heat. Add the pecan halves and toast, stirring frequently, 2 minutes until fragrant.

Stir in 1 teaspoon maple syrup and 1 teaspoon packed brown sugar so pecans start to glaze. Immediately sprinkle in 1 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/8 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Continue to cook, tossing, for 1 to 2 minutes until the sugar melts and spices coat the pecans and they are glossy. Transfer to a plate to cool so they don’t overcook in the hot pan.

Sauté aromatics

Wipe the skillet used for pecans clean and return to medium heat. Add 1 tablespoon extra-virgin olive oil. When shimmering, add the thinly sliced garlic and sauté 20 to 30 seconds until fragrant but not browned. Add 1/2 minced shallot and cook 30 to 45 seconds until softened.

Add the blanched green beans to the skillet and toss to coat with oil and aromatics. Sauté 1 to 2 minutes just to warm through and pick up the garlic/shallot flavor. Stir in 1 teaspoon fresh lemon juice, 1/2 teaspoon lemon zest, and 1/8 teaspoon red pepper flakes. Season with about 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper (adjust to taste).

Finish and serve

Transfer the green beans to a serving bowl or platter. Scatter the spiced pecans over the top. If desired, drizzle any reserved pan juices from the pecans (if you saved them) or a final teaspoon of olive oil over the beans. Serve immediately while warm so pecans remain crunchy.