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Green Beans with Honey-Roasted Pecans
Green Beans with Honey-Roasted Pecans
Fit for a king . . . and all his kingdom.

HONEY-ROASTED PECANS:
3/4 cup pecan halves  
1 tablespoon honey

Preheat oven to 400°.  Toss pecans with honey in a bowl.  Spread honey-coated pecans in a single layer on an oiled baking sheet.  Roast 8 minutes, stirring occasionally.  Remove pecans to a sheet of wax paper or foil to cool.

GREEN BEANS:
1 1/4 pounds fresh green beans, trimmed
1/4 cup julienned red bell pepper
1/2 cup chicken stock
1 teaspoon peanut oil
Salt and pepper to taste

Combine beans, bell pepper, stock, peanut oil, salt, and pepper in a saucepan. 

 Cook, covered, over high heat 3 minutes; remove cover.  Cook over medium heat until stock evaporates and beans are tender-crisp, stirring occasionally.  Spoon beans into a serving bowl.  Top with Honey-Roasted Pecans.  Serves 6.

Editor’s Extra:  Try adding roasted red bell pepper as a topping with the pecans.  
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