Texas Pecan Green Beans w/ Garlic, Lemon & Olive Oil

Posted: Apr 22 2014

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For those of us who grew up in Texas, pecans are a way of life.  I remember as a kid in San Antonio every year going to some of the public parks where the pecan trees grew with empty grocery bags (later plastic grocery bags...remember these were the days before plastic) to collect bags and bags of fresh pecans.  Then for the next year we would sit and shell pecans until we could eat no more!  Well now after a bumper crop of green beans in the back yard, I needed to come up with a great way to cook all the green beans!

So if you like me were in search of a great green bean recipe - well this is delicious!  Not only does it get some kick from the cayenne pepper, it is super fresh and healthy.

When to Pick Your Green Beans
If you too are growing green beans. How do you know when they're ready?  Well they're ready to pick when they are about a pencil's length and the seeds in the pod start bulging.  If you still are doubtful of when to pick, pick a green bean off the stalk.  If it tastes fairly sweet, you are good to go.  Note, not all will be ready at the same time so - pick a few this week, some next week...etc.


1 pound fresh green beans (or so, we probably cooked about 3/4 or less of a pound, cook whatever you pick/or buy!)
Pinch of cayenne pepper
4-8 cloves of garlic (use as many as you like - we love garlic, so I used about 10!)
1/4 cup of water
Olive oil for cooking (I used a non stick pan so probably used about a teaspoon of oil)
Oilive oil for dressing (I poured about 2 tablespoons of olive oil over the cooked green beans)
1/4 slice of lemon
1/4 cup of chopped pecans

Wash the green beans and cut off any of the stalk that may still be attached from the plant. 

In a pan (ideally non stick) pour approximately a teaspoon of olive oil and place sliced garlic in the pan - cook until lightly browned, and then place the green beans in the pan.  Let them cook for about 10 minutes turning them over with the spatula.  Add the pinch of cayenne pepper.  Ideally they should also lightly brown.  

Next, add the 1/4 cup of water and cover the pan.  Let the green beans simmer for about 10-15 minutes or until lightly cooked but still crispy.  Uncover so that the water evaporates.  Continue cooking until the green beans are lightly browned.  

Lastly remove from the pan, place in a service dish.  Pour over 2 tablespoons or so of fresh olive oil.  Squeeze the 1/4 slice of lemon, add the 1/4 cup of chopped pecans and add salt an pepper to taste.

It's a delicious taste of summer!  Enjoy and let me know what you think!
-Thalia Valencia
Hispanic.com Staff



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