Many of us enjoy green beans on the holiday table. However, the age-old green bean recipe with canned Cream of Mushroom Soup just isn’t going to cut it. These beans are bright, fresh, delicious, and of course, canned soup-free!

 

½ cup pecans, toasted and chopped

3 Tbsp olive oil

1 lb. fresh green beans, ends trimmed

2 cloves garlic, sliced thin

½ cup sundried tomatoes in olive oil, sliced thin

Salt and pepper

½ lemon, zested

½ cup grated parmesan cheese

 

In a small skillet on medium heat, add the pecans. Toast the nuts by stirring them frequently and removing them from the skillet when they become fragrant and are lightly toasted outside. Once cooled to room temperature, chop the pecans. 

 

In a large skillet, heat the oil to medium-high heat. Add the green beans and sauté until they just begin to soften. Next, add the garlic, sun-dried tomatoes, and pecans. Continue stirring and sautéing for 1 minute. The green beans should be slightly softened but still crisp. Season the beans with salt and pepper and stir in the lemon zest. 

 

Transfer the green beans to a platter and sprinkle with the parmesan cheese. Serve warm. 

 

Just Salt It, and enjoy!