• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sides

    Green Beans with Pecans

    Modified: Nov 14, 2024 · Published: Nov 9, 2023 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    55 shares
    Jump to Recipe Print
    green beans topped with pecans with a text box for recipe name and website
    green beans and pecans on a serving dish with text boxes for recipe name and website

    For an easy vegetable, look no further than these green beans with pecans! It’s the perfect green bean dish for Christmas dinner, Thanksgiving, dinner parties, or even weeknight meals. Steamed and quickly sautéed green beans are paired with sweet and spicy maple pecans in this no-fuss, minimal ingredient recipe.

    serving dish with steamed green beans and maple pecans on a counter

    If you’re hosting for the holidays this year and stressing about what to put on your menu, you’re in the right place! These green beans with pecans are the real deal folks. They’re super duper easy but still so flavorful. I added a pinch of cayenne to the maple syrup coating to make them both sweet and spicy.

    Plus, this recipe doesn’t require any oven space. It’s all made on the stovetop in literally under 30 minutes. Even the candied pecans are made in a skillet and take like 5 minutes.

    This is really a perfect dish if you’re looking for an alternative to green bean casserole or just a green vegetable for Christmas. It’s also perfectly acceptable to serve for dinner parties, date night, or just a weeknight dinner. Enjoy! And don’t forget about my Healthier Green Bean Casserole with Almonds and Orange Cranberry Green Beans with Brie.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage and Reheating
    • More Christmas Recipes
    • 📖 Recipe
    • 💬 Comments
    green beans, salt, cayenne pepper, maple syrup, and chopped pecans on a counter

    Ingredients and Substitutions

    • Green beans: Use fresh or frozen green beans.
    • Pecans: Raw, chopped pecans work best. You can buy them pre-chopped or chop them yourself with a knife or in a food processor. If you want a substitute, slivered, sliced, or chopped almonds also work.
    • Maple syrup: If you must change this ingredient because you don’t have it on hand, try honey. I really like the maple flavor when making green beans with pecans though!
    • Cayenne pepper: A little bit goes a long way! I added a small pinch, like 1/16 of a teaspoon. Add more or omit it entirely depending on your preferences.
    • Salt: Use kosher, sea, or table salt to bring out the flavors.

    Instructions

    The full recipe card is at the bottom of the post. Here’s a preview of the process.

    steamed green beans in a vegetable basket in a pot on a stove

    Steam the green beans until crisp-tender. I prefer to use my Oxo steamer basket, but you can boil them if you don’t have a steamer.

    candied maple pecans cooking in a skillet on a stove

    While the green beans are steaming, cook the pecans in the maple syrup, cayenne, and salt until the syrup thickens.

    stovetop candied pecans cooling on a plate on a counter

    Transfer the pecans to a plate and let them harden.

    steamed green beans being sautéed in a skillet on a stove

    In the same skillet, warm a little olive oil. Add the steamed greens beans and cook for 3 to 5 minutes until slightly blistered. Remove and top with the pecans!

    green beans with sweet and spicy pecans on a serving dish

    Storage and Reheating

    Green beans with pecans are best enjoyed right away, but you can make the dish ahead of time and/or keep leftovers in an airtight container in the fridge. It’s helpful to keep the two components in separate containers if possible.

    Reheat the green beans in a skillet with a little olive oil over medium heat. It should only take a few minutes for them to be warmed through. Add the pecans to the skillet and heat for a couple more minutes.

    More Christmas Recipes

    • Slice of beef spinach lasagna with a fork and basil garnish on a plate.
      Beef and Spinach Lasagna
    • A plate of roasted rutabaga with a fork next to garnishes and a napkin.
      Roasted Rutabaga with Maple Brown Butter
    • Mashed turnips with pats of melted butter and thyme in a serving dish.
      Simple Mashed Turnips with Potatoes
    • Brussels sprouts and cheese dip in a cast iron skillet with a spoon next to chips and Brussels sprouts.
      Easy Brussels Sprouts Dip
    See more Christmas →

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    green beans topped with maple pecans on a serving dish next to napkin and spoon

    Green Beans with Pecans

    These crisp-tender green beans with sweet and spicy maple pecans make the perfect side dish for Christmas dinner, Thanksgiving, or dinner parties.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 8 ½-cup servings
    Calories: 156kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1 pound green beans - trimmed
    • 2 tablespoons maple syrup
    • ¼ teaspoon kosher salt
    • ⅛ to 1/16 teaspoon cayenne pepper - omit if you don't want a little heat
    • 1 cup chopped pecans
    • 2 tablespoons extra virgin olive oil

    Instructions

    • Steam or boil the green beans. If you have a vegetable steamer basket, fill a pot with a couple inches of water and bring to a boil. Insert the steamer into the pot and add the green beans. Cover and cook for 5 to 8 minutes until crisp-tender. You don't want them to be too limp or they will get mushy when you quickly sautee them later. If you don't have a steamer, you can boil the green beans for 2 to 4 minutes.
    • In a large skillet, warm the maple syrup, salt, and cayenne pepper over medium heat. Add the chopped pecans and stir to coat. Cook for 3 to 5 minutes until the syrup thickens and the pecans are sticky. Transfer them to a plate to cool/harden, spread out in an even layer.
    • In the same skillet, warm the olive oil over medium heat. Add the steamed green beans. Cook for 3 to 5 minutes until slightly blistered. Remove from heat.
    • Transfer the green beans to a tray. Top with the maple pecans. Enjoy!
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • If you want to make these the day before or on the morning of a holiday, steam the green beans and prepare the pecans as instructed. Store them in separate containers in the refrigerator. You can also keep the pecans in an airtight container at room temperature if you will be using them within a few hours. When you’re ready to serve the dish, cook the green beans in a skillet in olive oil for a few minutes until warmed through and blistered. You can add the pecans to the skillet to warm them up too, or you can just add them to the dish as is.

    Nutrition

    Serving: 0.5cup | Calories: 156kcal | Carbohydrates: 9g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 77mg | Potassium: 187mg | Fiber: 3g | Sugar: 5g | Vitamin A: 412IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    More Plant-Forward Side Dishes

    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    55 shares

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Large skillet with chicken thighs, couscous, and vegetables next to ingredients.
      Couscous with Chicken and Spring Vegetables
    • Gnocchi with feta dinner in a bowl next to herbs, ingredients, and a napkin.
      Sheet Pan Gnocchi with Feta, Broccoli, and Herb Sauce
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.