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Ingredients for Brown Butter French Green Beans With Toasted Pecans
2poundsFrench green beanstrimmed
1/2cupunsalted buttercut into cubes
Preheat oven to 350°F. Scatter the pecans on a large baking sheet and toast for 2 to 3 minutes, shaking the baking sheet as necessary. Remove from the oven and allow the pecans to cool. Chop.
Prepare a large bowl with ice water. Set beside the stove.
Add the Kosher salt to a large pot of water and bring to a boil. Add the green beans; cook until tender, about 5 minutes.
Using kitchen tongs, remove the beans from the boiling water and plunge them into the ice bath to end the cooking process. Remove to paper towels and allow to drain.
Melt the unsalted butter in a large skillet. Cook over medium heat until the butter first foams, then turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat.
Cook until the beans are warmed through, about 3 minutes. Add the chopped toasted pecans and season with a squeeze of fresh lemon juice or some grated Parmesan if using.
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.