We went to Firebird's on Saturday for lunch. I was craving a giant salad, but Michael was looking for something a little heavier and went with meatloaf and green beans. The green beans were served with spiced pecans, and they were SO. GOOD. I tasted the leftover pecans on his plate at least ten times to figure out what they were cooked in.
On Sunday I set out to recreate them, and I think I got pretty dang close. I roasted the pecans on the stove with sage, rosemary, cinnamon, maple syrup, and other spices and served them on top of sautéed fresh green beans. They're sweet, spicy, and the perfect side dish for Thanksgiving dinner, Christmas dinner, or any old dinner.
Here's what you need.
- Fresh green beans
- Pecans. We get big bags of pecan halves at Costco, but you can buy your pecans anywhere. You'll end up chopping them up, so you can buy halves or pre-chopped pecans.
- Fresh sage
- Fresh rosemary
- Maple syrup
- Ground cinnamon
- Ground nutmeg
- Crushed red pepper
- Black pepper
- Chicken broth or water. I used chicken broth in mine, but if you want to keep this recipe vegetarian, you can use water.
- Oil. We use avocado oil, but anything should work.
Here's how to make these candied pecan green beans.
First, add oil to a pan over medium heat. Add green beans and a dash of salt and pepper and cook until tender, about 6-7 minutes (or until cooked to your preference), stirring frequently. Remove them from the pan and set aside.
Next, turn heat to medium-low and add butter to the pan. Once melted, add sage, rosemary, ground nutmeg, ground cinnamon, ground cayenne, crushed red peppers, and pecans. Cook for 3 minutes, stirring constantly, then add maple syrup.
Cook the maple syrup and pecan mixture for 3-4 minutes to allow the flavors to combine. Add chicken broth or water and cook for an additional minute, then turn off the heat.
Plate the green beans and pour the pecan mixture over the top. Serve and enjoy!