Cook green beans with 1/2 teaspoon salt in boiling water to cover in a Dutch oven 8 minutes or until crisp-tender. Drain. Plunge into ice water to stop the cooking process; drain again.
Melt butter in a large skillet; add pecans, and sauté until butter is lightly browned. Add green beans; sprinkle with remaining 1 teaspoon salt and pepper.
Four Seasons Hotel, Atlanta, Georgia
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