Quick Green Beans - cooking recipe

Ingredients

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

Preparation

If fresh beans, wash well, snip off stems, then sliver, French-style.
Put fresh beans into a pan, adding boiling water to not quite cover beans.
Cover tightly; bring to boiling over high heat, then remove the lid and cook until crisp-tender.
(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.
When finished, there should be barely a spoonful of liquid in the pot.
While the beans are cooking, saute pecans in butter over low heat until very crisp.
When beans are tender-crisp, add 2 tablespoons butter, salt and pepper to taste, then the Accent.
Add the pecans; toss slightly.
Serve at once.
Serves 4 to 6.