I’ve had a relationship with green beans ever since I was a young girl. Snapping them, fresh picked from the garden was a Summer affair back on the farm in Kansas. We kept them simple, by boiling them stovetop in some salted water to serve with Pan Fried Chicken or Mom’s Old Fashioned Sunday Pot Roast. Little has changed since then, except now, fresh green beans make a year round appearance in our markets.
I’ve also had a relationship with Stubbs Texas BBQ Sauces, Marinades, Rubs and more this year. And it’s the “and more” part of that tag line that is so interesting. In this last shipment they sent to my door step, I found a pleasant surprise of two bags of Stubbs Cooking Sauces. They’re packages of flavors and sauces designed to make putting dinner on your table even easier and tastier. I used the Smoke House Bourbon to turn a simple beef roast into pit BBQ specialty… in my crockpot. And take a look at this green bean side dish I made, a recipe from their website.
In most of my shipments, I’ve received a bottle of their Chicken Spice Rub. It’s one of my favorites and I use it far beyond the chicken. Take for instance this Pecan Lemon Vinaigrette, a fabulous sauce for green beans.
I’ll be serving this side dish for Thanksgiving and beyond. This vinaigrette made with their chicken rub, dijon and pecans is a timeless classic.
Make your holiday a little tastier with bold, authentic flavors from Stubb’s. Stubb’s Bar B-Q sauces, marinades and rubs are made with quality, gluten free ingredients and contain no high fructose corn syrup. Perfect!!
- 1 pound fresh green beans trimmed and cut into 1 1/2 to 2 inch lengths
- 1 cup shelled pecan halves
- 1 tablespoon corn oil or vegetable oil
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- Lemon Vinaigrette
- 1/2 teaspoon Stubb’s Chicken Spice Rub
- 3/4 teaspoon sugar
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 1/3 cup corn oil or vegetable oil
- 3 tablespoons walnut oil or coconut oil
Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes. Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use.
Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool.
To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating).
Pour the beans into a serving bowl (pat them dry with paper towels if they’re damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.
Rather have some bacon in your green beans? Take a look at:
Green Beans with Pecan Lemon Vinaigrette … It’s What’s for a Side Dish