Green Beans with Apples and Pecans
Tender, lightly browned, sautéed green beans can be difficult to produce. Either the beans are army green and limp or they have the crisp, bright look and texture of crudités. We took a three-step approach: first, we browned the beans in a mixture of butter and shallots to season them and encourage coloring; next, we steamed them in a small amount of water, covered, to ensure they were tender; and, finally, we removed the cover to allow any excess moisture to evaporate.
- 3 tablespoons unsalted butter
- 2 Golden Delicious apples, cored and cut into 1/2-inch pieces
- 1 large shallot, sliced thin
- 2 pounds green beans, trimmed
- 2 tablespoons maple syrup
- 2 teaspoons minced fresh rosemary
- Salt and pepper
- 3/4 cup pecans, toasted and chopped
1. Melt butter in 12-inch skillet over medium heat. Add apples and cook until light golden, 3 to 5 minutes. Add shallot and cook until softened, 1 minute. Add beans and increase heat to medium-high. Cook, stirring occasionally, until beans are spotty brown, 8 to 10 minutes.
2. Stir in maple syrup and 1/2 teaspoon salt, cover, and reduce heat to medium-low. Cook until beans are nearly tender, 3 to 5 minutes. Remove lid, add rosemary, and cook until liquid evaporates and beans are tender, about 1 minute. Season with salt and pepper to taste. Top beans with chopped pecans and serve.