Wednesday, July 9, 2014

Crunchy Green Beans with Mushrooms and Pecans

Here is another take on my green beans with almonds recipe and it is also an award winning recipe with the Royalty Pecan Farms 2014 Recipe Challenge. It was place first in the most healthy recipe category. Try this today for a quick and easy yet flavorful and healthy dinner.

The earthy flavor of the pecans pairs perfectly with the sweet green beans. The mushrooms add a different texture to the overall dish and the always lovely umami flavor. This dish will pair perfectly with your favorite noodles, or rice or even garlic toast.

Ingredients (serves 3-4):
1. 1 lb green beans
2. 2 cups medium crimini mushrooms, thinly sliced
3. 1/2 cup pecans, dry roasted and coarsely chopped
4. 3 cloves garlic, finely minced
5. 1 medium shallot, finely minced
6. 1/2 teaspoon onion powder
7. 1/2 teaspoon chili flakes
8. Salt and pepper to taste
9. 1 teaspoon extra virgin olive oil

1. In a medium pot, bring to boil 2 to 3 cups of water depending on the amount of green beans you are using. Add green beans and cook for about 5 minutes.
2. In the meantime, in a separate bowl, prepare an ice bath (i.e., add ice cubes and water into a bowl).
3. In a saucepan, sauté garlic and shallots in 2 tablespoons of olive oil for about 2 to 3 minutes.
4. The green beans should be done by now. If so, dish out and place into ice bath.
5. Add mushrooms and chili flakes to sauté pan. Season with salt and pepper and cook covered for about 3 to 4 minutes.
6. Drain ice bath and add the green beans back into the saucepan. Season with onion powder. Stir-fry well to combine flavors. Cook covered for another 2 to 3 minutes.
7. Dish onto serving dish, drizzle with olive oil, and top with toasted pecans.

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