This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

　　

Ingredients

Makes 10 servings

　　2 1/2 pounds French green beans, trimmed

　　4 tablespoons plus 1 teaspoon canola oil

　　1/2 cup (2 ounces) pecan halves

　　1 cup (2 sticks) unsalted butter, at room temperature

　　1/4 cup (2 ounces) maple syrup

　　2 teaspoons kosher salt

　　1 tablespoon freshly ground black pepper

　　

Step 1

Cook beans in large pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well. Return water to boil and repeat with remaining beans.

　　

Step 2

In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.

　　

Step 3

In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.

　　

Step 4

In 10-inch skillet over moderately high heat, heat 2 tablespoons canola oil until hot but not smoking. Add half green beans and sauté until hot, about 3 to 5 minutes. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine. Sprinkle with salt and pepper and serve immediately.