Down-South Green Beans
2 pounds fresh green beans or two 16-ounce packages frozen whole green beans
1/2 to 1 teaspoon finely snipped dried chipotle chile pepper
4 teaspoons olive oil
1 cup pecan halves, coarsely chopped
In a covered large saucepan cook fresh green beans and chipotle pepper in a small
amount of boiling, lightly salted water for 10 to 12 minutes or just until beans are
crisp-tender. (Cook frozen beans and chipotle pepper for 5 minutes.) Drain.
Meanwhile, in a large skillet heat oil over medium heat. Add pecans; cook and stir
for 30 seconds. Add drained beans; cook and stir for 1 to 2 minutes more or until
beans are heated through and nuts are toasted.
Makes 12 servings. 5 grams net carbohydrate per serving.
