Green Beans with Roasted Red Peppers & Spiced Georgia Pecans

  • Yields 8 Servings


    • 1 pound fresh green beans
    • 12-oz. jar roasted red peppers, drained
    • 1/2 teaspoon kosher salt
    • 2 teaspoons olive oil
    • 1 tablespoon butter
    • 1 tablespoon brown sugar
    • 3/4 cup Georgia pecan halves
    • 1/8 teaspoon cayenne pepper


Steam green beans until just tender. Transfer to large bowl and add red peppers. Sprinkle with 1/4 teaspoon kosher salt and the oil and toss lightly. Reserve.

Melt butter in skillet. Add sugar and stir to dissolve. Add pecans, the remaining salt and the cayenne. Cook 2 – 3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve.