In theory, there is something comforting and old school about sitting in the kitchen, snapping green beans, sipping iced tea (or chilled wine), and passing the time with my family. But I will confess that sometimes, when I’m in a hurry or preparing a multicourse dinner, I buy the bagged, trimmed, and washed green beans in the produce section and just drink the wine and pretend that I’m overworked.
¾ cup pecan halves and pieces
2 lb. green beans, trimmed
5 Tbsp. (about ⅓ stick) unsalted butter
2 shallots, finely chopped
2 tsp. grated lemon zest plus 1 Tbsp. juice (1 lemon)
1 tsp. sea salt
1. Preheat the oven to 350°F. Arrange the pecans in a single layer on a rimmed baking sheet, and bake for 6 to 8 minutes, or until toasted. Set aside.
2. Bring the green beans in water to cover to a boil in a large stockpot. Cook for 5 minutes, or until tender. Drain and then plunge in an ice water bath to stop cooking. Drain well, and dry on paper towels.
3. Melt the butter in a large skillet over medium-high heat. Add the shallots and cook for 2 to 3 minutes, stirring constantly. Reduce the heat to medium, add the beans, and cook for 5 minutes, or until thoroughly heated. Stir in the toasted pecans, lemon zest and juice, and salt and cook for 1 minute longer. Serve.