Green beans have a certain suave, slender elegance that makes them a classic accompaniment to rosy-red roast beef. But too often, they get short shrift: a quick drizzle of butter, a squirt of lemon, and onto the table they go. We suggest you coddle them a little this year. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery brown sugar, and you'll see just how special green beans can be.
Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus and Tiramisu Yule Log .
•Beans can be trimmed 1 day ahead and kept chilled in a sealable plastic bag.
Nuts can be lightly toasted 1 day ahead and kept chilled, covered.
Recipe information
Total Time
45 minutes
Yield
Makes 10 servings
Ingredients
Preparation
Step 1
Heat oven to 350°F with rack in middle.
Step 2
Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
Step 3
Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
Step 4
Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
Step 5
Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
Step 6
Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
Recipe notes
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