Growing up, Mom often bought fresh green beans instead of the canned variety. She’d have one of us kids break off the ends and snap them in half as needed, which was a chore I never, ever minded. To this day, I’m not of fan of canned green beans and prefer them fresh. I like to sauté them with onions and lots of pepper or prepare them steamed and lightly tossed with cucumber ranch dressing, Good Seasons Italian dressing or just some salt, fresh ground pepper and cider vinegar.
Several years ago I discovered the signature spicy pecan green beans at Firebirds Wood Fired Grill, which are served as a creative side to its yummy meatloaf and other entrees. Love, love, love, love these! The pecans add a spicy yet sweet crunch to the crisp green beans for a wonderful flavor combination.
I finally decided to make these at home when both pecans and green beans were on sale at the same time — yaaay! I followed an online recipe from Firebirds’ Sous Chef, Joseph Howard, and only changed the spiced pecans a tad, where I substituted regular chile powder for the ancho chile powder, which turned out fine.
This recipe is easy and takes little time once the pecans have been spiced. While these spiced pecan green beans don’t replace Firebirds’ real deal, they come so close and are totally worth the effort.