Quick Green Beans

• 2 lb. snap beans or 2 cans or 2 pkg. frozen
• 1 Tbsp. butter or margarine
• salt and pepper
• 1 tsp. Accent
• 1/2 c. pecan halves

1. If fresh beans, wash well, snip off stems, then sliver, French-style.
2. Put fresh beans into a pan, adding boiling water to not quite cover beans.
3. Cover tightly; bring to boiling over high heat, then remove the lid and cook until crisp-tender.
4. (For canned beans, drain and cook the liquid down to half over high heat.) For all, turn a few times during cooking; you want to prevent scorching as the liquid cooks away.
5. When finished, there should be barely a spoonful of liquid in the pot.
6. While the beans are cooking, saute pecans in butter over low heat until very crisp.
7. When beans are tender-crisp, add 2 tablespoons butter, salt and pepper to taste, then the Accent.
8. Add the pecans; toss slightly.
9. Serve at once.
10. Serves 4 to 6.

beans, butter, salt, accent, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889240 (may not work)