Green Beans with Roasted Red Peppers & Spiced Georgia Pecans
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side dishesIngredients:
- 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
Directions:
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.
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