Instructions

1. Slice fresh beans into 3 inch pieces and cook, covered in boiling, lightly salted water until al-dente (crisp/tender), about 10-20 mins (Or cook frozen beans according to package directions). Drain off water in a colander/strainer and set beans in a heat-safe dish to the side for later.
2. Cook pecans in butter over low heat, stirring occasionally, until golden.
3. Remove pecans from heat and add juice, pouring over beans and tossing/stirring until all beans are coated.

Notes:

1. This is a play on the original Green Beans Almondine recipe, which I kept about the same, except subbing in the pecans for this version. Feel free to make it with the almonds if you'd like!
2. I've also had versions where they added up to a 1/2 cup of Asiago, Parm, or some other sharp aged cheese to this and it turned out delicious.