Lemon Georgia Pecan Green Beans

  • From Georgia Pecan Commission
  • Yields 4 Servings


    • 1 pound fresh green beans
    • 1/4 teaspoon salt, or to taste
    • 1 tablespoon olive oil
    • 1/4 cup sliced green onions
    • 1/4 cup chopped, toasted Georgia pecans
    • 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons grated lemon rind
    • Garnishes: lemon slice, fresh rosemary sprigs


Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer basket and place over boiling water. Cover and steam approximately 10 minutes or until crisp-tender. Plunge green beans into cold water to stop cooking process; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add green onions and cook, stirring constantly, about 3 minutes. Add green beans, pecans, rosemary and lemon juice; cook, stirring constantly until mixture is thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve immediately.