Quick Green Beans

1. 1

   If fresh beans, wash well, snip off stems, then sliver, French-style.

2. 2

   Put fresh beans into a pan, adding boiling water to not quite cover beans.

3. 3

   Cover tightly; bring to boiling over high heat, then remove the lid and cook until crisp-tender.

4. 4

   (For canned beans, drain and cook the liquid down to half over high heat.) For all, turn a few times during cooking; you want to prevent scorching as the liquid cooks away.

5. 5

   When finished, there should be barely a spoonful of liquid in the pot.

6. 6

   While the beans are cooking, saute pecans in butter over low heat until very crisp.

7. 7

   When beans are tender-crisp, add 2 tablespoons butter, salt and pepper to taste, then the Accent.

8. 8

   Add the pecans; toss slightly.

9. 9

   Serve at once.

No additional tips available.