If you’re looking for a side dish that actually steals the spotlight, these Lemon Green Beans with Feta and Fried Pecans are it. Crisp-tender green beans tossed with bright, zesty lemon and topped with salty crumbles of feta and golden fried pecans. This dish feels just a little bit fancy, without any extra fuss. Originally published April 8, 2014.
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True confession: I didn’t finish my dinner last night because I was too full from eating a thousand green beans. And the kicker? I don’t even like green beans. Too rubbery. Or worse, mushy.
One time in college, I got on a healthy I’m-gonna-eat-my-vegetables kick. My roommate/BFF Sarah and I both had meal plans at the campus dining center. (The food there was subpar, at best, but it was also endless, and that cancels out any inferiority in the eyes of a college freshman.)
The green beans they served were awful. But my new-found-veggie-eating self was determined to eat them, and I piled some on Sarah’s plate too, hoping to force some vitamins into her so that we didn’t both get scurvy from eating nothing but Maple Bars all day. (There were doughnuts in the cafeteria. All the time, every day. Prepaid. What would YOU do?)
We go sit down, and I start eating my greens like a good girl. They are endless. I can’t believe how many I served myself. This is an absolute mountain of green beans. Surely I’ve had a decent serving by now? But I have…to…finish…
That was when I realized that Sarah had slowly transferred her ENTIRE PILE of green beans onto my plate when I wasn’t looking. *Shakes fist* I’ll get you for that one day, Sarah, just you wait!
These lemon green beans are the perfect side dish
You guys, Easter is coming up and apart from Reese’s Eggs and Sweet Tart Jelly Beans I’m excited about Easter dinner! I’ll be adding this recipe for lemon green beans with feta and fried pecans. I should have named it “The Recipe That Made Me Like Green Beans”. I think there’s something in feta you guys. Perhaps an addictive chemical that makes you crave it fortnightly?
This recipe is not too far off from Broccoli with Feta and Fried Almonds, also known as The Recipe That Made Me Eat a Pound of Broccoli In One Sitting. I wanted to try it with green beans, just to see if it would make me like them. It totally worked. I added lemon instead of vinegar and love the brightness that it adds. The fried pecans put it over the top. You should fry some extra and just eat them…so good.
Key ingredients
- Fresh green beans. Say no to the canned stuff. No mushy beans here!
- I love the salty tang that feta cheese gives this dish. I suppose you could substitute goat cheese crumbles or even Parmesan. But not me. I love feta.
- Have you ever had fried pecans? Try it. You´ll thank me later.
How to make lemon green beans
Smash up that garlic. Show him who’s boss. Use the side of your knife to really crush those cloves so they release all their flavor into the oil.
The green beans should look like this when they are crisp-tender. Bright green and lovely with a slight bite.
Add the pecans and feta. Do it while the green beans are hot so the feta softens slightly and clings to the beans.
And don’t forget the lemon zest.
What to serve with green beans
Meat, fish, chicken…anything. They are also the perfect addition to any holiday table. My favorite pairings:
- I love it with grilled flank steak. The perfect low-carb summer dinner.
- I think these would be amazing with Honey Salmon with Browned Butter Lime Sauce, because everything is better with browned butter and fried pecans
- You can´t go wrong with lemon green beans and Apple Cider Pork Chops
- Throw some Lemon Tarragon Chicken on the grill and serve these green beans alongside for a healthy weeknight dinner
- Don´t forget to add these to your holiday menu. Can´t go wrong with a classic Herb Roasted Turkey.
How to store leftover green beans
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors will continue to meld, but the green beans will lose some of their crispness over time.
Can I freeze my leftovers?
This dish isn’t the best candidate for freezing. The green beans can become soft and watery once thawed (say no to mushy beans!), and the feta may change texture.
How to reheat my leftovers?
Reheat gently in a skillet over medium-low heat until warmed through, adding a small drizzle of olive oil if needed. You can also microwave in short bursts, stirring in between. For the best flavor, consider adding a fresh sprinkle of feta and a little extra lemon zest before serving to brighten everything back up.
More green bean recipes
Christmas Recipes
Roasted Garlic Green Beans with Fried Sourdough
Recipes for Dinner
Asian Seared Chicken with Stir Fried Green Beans
Christmas Recipes
Fresh Green Bean Casserole Recipe from Scratch
Lemon Green Beans with Feta and Fried Pecans
Ingredients
- 2 large cloves garlic
- 1/4 teaspoon salt
- 3 tablespoons lemon juice, fresh
- 1 tablespoon olive oil
- 1/2 cup pecans, very roughly chopped
- 7 cups water
- 1 tablespoon salt
- 1 pound green beans, trimmed and washed
- 2 tablespoons olive oil
- 1 tablespoon butter
- black pepper, to taste
- 1/2 cup feta
- lemon wedges, to garnish
- lemon zest, to garnish
Instructions
- Use the side of a chef’s knife to crush the garlic. Mince it finely, then crush it again with the side of the knife. (If you have a mortar and pestle, you could use that.) Place the garlic in a small bowl and add 1/4 teaspoon salt. Mash it together with a fork. Add 3 tablespoons fresh lemon juice and set aside.
- In a small skillet heat 1 tablespoon olive oil over medium heat. When hot, add the pecans. Cook for 5-6 minutes, or until they are nutty and fragrant. Remove to a paper towel lined plate, sprinkle with a little salt, and set aside.
- In a large pot, add about 7 cups of water and 1 tablespoon salt. Bring to a rolling boil over high heat. Add the green beans, cover, and set a timer for 3 minutes. Drain the green beans into a colander and rinse with cold water.
- Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat in a large skillet. When it is hot, add the rinsed green beans. Saute for 5-6 minutes, or until the green beans reach the crisp-tender level that you want.
- Remove from heat and add the lemon-garlic mixture. Season with freshly ground pepper to taste. Toss in the pecans and the 1/2 cup feta. Serve with extra lemon wedges and lemon zest to garnish.
This looks gorgeous Karen! I’m all about new twists on veggies.
Pinning!
Have a beautiful Thursday!
I LOVE green beans and these look awesome! The pecans are blowing my mind!
Now your’re a green bean lifer chica. Absolutely head over heels for these. Feta, yes. Fried pecans, yes. Just yes.
I already love green beans(but I’m a weirdo who has a strange affinity for canned green beans) and these look amazing! You captured them beautifully, so bright green and glossy =)
Oh, I can totally see why this is the recipe that made you love green beans! It is so bright and cheerful and fresh (I was turned off by green beans as a kid because of the gloppy green bean casserole we had–but now I love them since I’ve started using fresh ones :).
These look delicious, Karen! :)
Haha, I have so pulled that same trick with friends and family! My ultimate food trick was when my fam was eating at a breakfast buffet place and I grabbed my brother’s muffins and hollowed out the centers from the bottom. He was SO confused but we convinced him that it was just how this particular restaurant served them and that it was convenient for putting jam or butter in. Ha!
Aaaanyhow, I’m always looking for new ways to appreciate my veggies, this looks like an awesome Easter dish!
What a delicious way to get your green beans in! I definitely must try this recipe..thanks Karen!
How will you get back at me? I love fresh green beans now. And I even are my green beans in the hospital when I had Emmaline. Unwatched. Uncoerced. I’m the green bean shark.
the green bean shark, lol Sarah.
PS it will come when you least expect it.
I bow down to Sarah’s stealthy ninja skills in getting you to eat her pile of disgusting green beans. When cooked right, I LOVE them. They’ve gotta be crispy. Mushy or rubbery is a no go in my world. Your version looks delish, Karen. I don’t eat feta (please don’t ban me from your site or stop being friends with me!) but I’d gladly ‘n gluttonously eat everything else on this plate. Beautiful photos too. I couldn’t make green beans look this gorgeous in a million years!
Love it! You did green beans justice. I bet they’re grateful and really glad you’re friends now.
So pretty and fresh Karen! Time to move on from the old green bean casserole I’m thinking! This recipe is perfect for Easter.
Lemon and green beans are a match made in heaven!! Whenever I make them, I literally eat about half before I even get them to the table. It’s an addiction. And then I eat the other half because my family doesn’t share my enthusiasm for perfectly cooked green beans with lemon and butter and salt and pepper . . . YUM.
I totally laughed out loud at your college story. Sounds like Sarah had the right idea. ;) I would definitely finish my plate of green beans if I knew that I was eating THESE beans! They’re totally gorgeous, Karen! I love love the combo of feta and toasty pecans, and lemon zest sounds like the perfect finishing touch! Gorgeous photos! pinned.
Hi Karen, I believe these would convert anyone out there, they look amazing. Great presentation and pics!