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Green Beans with Pecan Topping
This is a great side dish, but for a simple meal you could serve over pasta and add some grated parmesan cheese. The crumbs are a great way to use a stale heel of Barrio bread. They can be kept in the refrigerator for a couple of weeks for use later on, if you don’t use them all the first time.
1 bag green beans, chopped
½ medium onion, chopped
1-2 cloves garlic, minced
1/2 cup bread crumbs (I prefer mine chunkier rather than fine)
¼ cup chopped pecans
3 teaspoons oil
2 teaspoons butter (or additional oil)
Salt and pepper to taste
To make topping, heat a small drizzle (about 2 teaspoons) of oil in skillet over medium high heat and stir in bread crumbs to coat. Cook, stirring frequently, until bread begins to brown. Add butter (or additional oil), garlic, and pecans. Continue cooking, stirring often, until pecans are toasted and bread is crispy. Add salt and pepper to taste. Set aside. Return skillet to medium high heat and heat remaining teaspoon of oil and add onions. Cook until onions begin to brown, then add chopped green beans. Add a bit of water and cover for about 5 minutes, until green beans are tender. Serve topped with bread crumb mixture.
Submitted by Sara Jones, Tucson CSA