Zippy Green Beans with Pecans

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Added: Thu Jun 12th 9:53am
Posted in: Nutrition

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Zippy Green Beans with Pecans

Ingredients:
Serve cold as a salad or warm as an accompaniment to a roast or steak

¼ cup Pecan Halves
1 lb Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tsp Vinegar
Salt and pepper to taste
1/3 cup Flat-Leaf Parsley, chopped
1 oz Dry Cured Ham such as Prosciutto, Jambon de l'Ardeche, or Serrano

 

Directions:
1. Pre-heat small fry skillet or other utensil on medium heat. When the rim is hot, add the pecans. Toast on medium heat until fragrant and browned, about 4-6 minutes., tossing or stirring them to brown both sides as they brown; watch carefully as they will brown quickly once they begin to turn dark. Let cool and coarsely chop. Chop the ham into 1" ribbon pieces. Set both aside.

2. In your serving bowl, whisk together the oil, vinegar, seasoning with salt and fresh ground pepper. Wash, pat dry and chop the parsley. Add to the oil mixture and set aside.

3. Clean green beans, snapping off the stem end and removing string if present. Place whole in 2 or 3 qt. utensil. Rinse with clean water, pouring off excess water. Cover and cook on medium heat until vapor escapes from under the cover. Turn to low.

4. Cook on low heat for 5 minutes then proceed with #6. OR if you are not ready to immediately serve, keep covered and remove from the heat. Allow to sit off-heat for about 10 minutes then proceed with #6.

5 For serving as a salad: While the beans are cooking on low for 5 minutes, prepare a bowl with ice water, adding about 10 ice cubes to the cold water. When the beans have finished cooking, plunge them immediately into the ice water. This will stop the cooking process and chill the beans. When they are cool, drain the beans and pat dry.

6. Add the beans to the oil and parsley mixture in your serving bowl, toss to mix. Top with the toasted pecans and cut ham. Toss lightly and serve.

Servings: 6

Nutrition Facts
Nutrition (per serving): 72.0 calories; 53% calories from fat; 4.5g total fat; 3.3mg cholesterol; 133.8mg sodium; 224.6mg potassium; 6.3g carbohydrates; 3.1g fiber; 1.3g sugar; 3.2g net carbs; 3.2g protein.

Cooking Tips
Diabetic Exchanges: 1 vegetable 1 fat