Haricots Verts with Pecans and Lemon – a delicious recipe with salt, verts, pecans, sherry vinegar, sugar, Freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425F.
2
Bring a large pot of water to a boil; add salt and the haricots verts.
3
Cook the beans until bright green and crisp-tender, 3 to 4 minutes; drain.
4
Transfer to a serving dish.
5
Meanwhile, spread the pecans in a single layer on a rimmed baking sheet; toast in the oven until fragrant, about 5 minutes.
6
Coarsely chop the nuts when they are cool enough to handle.
7
Whisk the vinegar, sugar, and 1/4 teaspoon salt in a small bowl; season with pepper.
8
Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.
9
Just before serving, gently toss the beans with the vinaigrette and chopped nuts; sprinkle with the zest.
10
Serve warm.
269
kcal
Calories
25
g
Fat
11
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Coarse salt, 1 pound haricots verts or thin green beans, trimmed, 1/2 cup pecans, 3 tablespoons sherry vinegar, and more.
Yes, Haricots Verts with Pecans and Lemon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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