Our family usually has a version of this green bean recipe on Thanksgiving or Christmas, but it’s good any time of the year. We used to make it with slivered almonds instead of the pecans, and sometimes we left out the nuts all together. But I recently made this recipe and decided to use some pecans that I had in the freezer. I really liked it with the pecans and decided that’s the way these green beans should be made.
A word about cooking green beans—it’s really a personal preference as far as how long you cook them. My sister likes them to be a little bit crisp when they’re done, but I like them to be on the softer side, so I cook them longer. Just cook them until they are to your liking. Enjoy!
A Winner Dinners Original Recipe
Serves about 8
2 pounds of green beans
1 teaspoon salt
1/2 cup pecans, chopped
1 8-ounce package mushrooms, sliced
6 tablespoons butter
Preheat the oven to 300, and then toast the pecans by baking them for 5 minutes; set aside. Cut the ends off of the green beans, and then cut each of them on the diagonal into two or three pieces. Place the beans in a large saucepan, cover with water, and add the salt. Bring to a boil and cook until they are about 5 minutes from being done. Then add the mushrooms and continue cooking for another 5 minutes. Drain the beans and mushrooms in a colander; then return the beans to the saucepan. Add the butter and the toasted pecans. Stir and continue cooking until the butter has melted. Taste and add more salt as needed.