Green Beans with Pecans and Shallots

Green Beans with Pecans and Shallots

(Professional Cooking, p. 551)

3 lbs green beans
12oz shallots
12 oz broken pecans

1. Trim the stem ends from the green beans.
2. Wash and drain the beans.
3. Boil the beans in a large pot of salted water until just tender. Drain
4. Rinse under cold water to cool the beans and stop the cooking, or drop them into ice water. Drain again. Refrigerate until needed.
5. Brown thinly slices shallots in butter.
6. Add broken pecans and continue to cook until the pecans are hot.
7. Reheat beans in butter and toss with the shallots and pecans.