Green Beans with Pecan Topping

August 12, 2007

Green Beans with Pecan Topping

Sara Jones, Tucson CSA

This is a great side dish, but for a simple main dish you could serve it over
pasta and add some grated parmesan cheese. The crumbs can be kept in
the refrigerator for a couple of weeks for use later on, if you don’t use them
all the first time.

1 bag green beans, chopped
½ onion, chopped
1 clove garlic, minced
1/3 cup bread crumbs (I prefer mine chunkier rather than fine)
¼ cup chopped pecans
3 teaspoons oil
2 teaspoons butter (or additional oil)
Salt and pepper to taste

To make topping, heat 2 teaspoons of oil in skillet over medium high heat and
stir in bread crumbs to coat. Cook, stirring frequently, until bread begins to
brown. Add butter (or additional oil), garlic, and pecans. Continue cooking until
pecans are toasted and bread is crispy. Add salt and pepper to taste. Set aside.
Return skillet to medium high heat and heat remaining teaspoon of oil and add onions.
Cook until onions begin to brown, then add chopped green beans, drizzle with water
and cover for about 4 minutes, until green beans are tender. Serve topped with bread
crumb mixture.

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