A delightful side dish featuring tender green beans, sweet red peppers, and crunchy toasted pecans, perfect for any meal.
Toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Remove and set aside.
Keep stirring the pecans to prevent burning and ensure even toasting.
In the same skillet, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
Use medium heat to avoid browning the butter too quickly.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the green beans and red bell pepper to the skillet. Sauté for 3-4 minutes until they start to soften.
Cut the vegetables into uniform sizes for even cooking.
Pour in the vegetable broth, cover the skillet, and let the vegetables steam for 5 minutes until tender.
Covering the skillet helps retain the steam and cook the vegetables evenly.
Transfer the vegetables to a serving dish and sprinkle with the toasted pecans.
Serve immediately to enjoy the dish warm and fresh.
