4 tbsp chopped pecans
Sprinkle dried onion flakes, optional
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp freshly ground black pepper
Place the beans and onion flakes, if using, in a saucepan and cover with water; bring to a boil. Cook uncovered approximately 10 minutes until crisp tender.
While the beans cook, saute the pecans in the butter 3 to 4 minutes until golden brown. Drain beans and add to the skillet. Sprinkle with the salt and pepper; toss to coat.
Yield: 4 servings
Note: File Photo