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We've all had Green Bean Casserole.  I've had it too many times to remember.  Break out of that rut and give this new variation a try.  Green Beans are a perfect Fall feast side dish, but some new thinking is always appreciated.  

Serves 6


Kosher salt

2 lbs Green Beans, trimmed

1/4 lb (1/2 cup) unsalted butter, cut into pieces

1/4 cup finely chopped shallots

1/2 cup chopped and toasted pecans

2 Tablespoons fresh lemon juice (more to taste)

Black Pepper, freshly ground.


In a large pot, bring water and kosher salt to a boil.  Add the green beans; cook until tender, about 5 minutes.  drain and reserve beans.

in a large skillet, over medium heat, melt the butter.  Add shallots and pecans;  cook stirring unitl the butter turns a light brown color and begins to smell nutty.  Be careful not to burn it, that's not the flavor profile we're looking for here.  Add the beans and toss to coat.  Cook until the beans are well warmed through, about 3 minutes.  Add lemon juice and season with salt and pepper.  Enjoy!