Side Dish: United States – Charred Lemon-Pepper Green Beans with Toasted Pecans

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) fresh green beans, trimmed
1 tbsp (15 ml) olive oil
1 / 4 cup (30 g) pecans, roughly chopped
1 small garlic clove, minced
1 / 2 tsp (2.5 ml) smoked paprika
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh lemon juice
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) freshly cracked black pepper
Pinch red pepper flakes or a few dashes hot sauce (optional)

Show original ingredient measurements

1 lb (450 g) fresh green beans, trimmed
1 tbsp (15 ml) olive oil
1 / 4 cup (30 g) pecans, roughly chopped
1 small garlic clove, minced
1 / 2 tsp smoked paprika
1 tsp lemon zest
2 tbsp (30 ml) fresh lemon juice
1 / 2 tsp kosher salt, plus more to taste
1 / 2 tsp freshly cracked black pepper
Pinch red pepper flakes or a few dashes hot sauce (optional)

Instructions

Bring a pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and crisp-tender. Drain and pat dry well.
In a large dry skillet over medium heat, toast pecans 2–3 minutes until fragrant. Transfer to a bowl.
Increase skillet heat to medium-high and add olive oil. Add dried green beans and cook, stirring occasionally, until lightly charred in spots, 3–4 minutes.
Reduce heat to medium; add garlic and smoked paprika and cook 30 seconds until aromatic.
Remove from heat and toss in lemon zest, lemon juice, salt, black pepper, and red pepper flakes/hot sauce if using.
Fold in toasted pecans, adjust seasoning to taste, and serve warm or at room temperature.