• 1 pound pole beans, trimmed
• 1 tablespoon canola oil
• 2 shallots, sliced
• 4 ounces shiitake mushrooms, stems removed and sliced
• 1/2 cup Southern Pecan (you know what to do with the rest)
• 1/4 cup heavy cream
• 2 tablespoons sliced almonds
• Sea salt and freshly ground pepper to season

Description:

Makes 8 to 10 servings.

This is a recipe from Greg Baker, chef/co-owner of The Refinery in Tampa, FL.

He served the beans recently with a slab of cider-braised pork belly with a cranberry glaze. Delicious take on the traditional Thanksgiving dish!

Instructions:

Blanch the pole beans in a large pot of salted boiling water, until tender, about 3 minutes. Remove from the boiling water and place in a bowl of ice water to stop the cooking.

Heat a sauté pan over medium high heat. Add the canola oil and shallots, sautéing until just softened. Add the shiitake mushrooms and sauté just until softened. Add the pole beans and season with salt. Add the Southern Pecan and boil until the liquid has reduced by half. Add the cream and the almonds and boil until liquid has reduced by 1/2 again. Season to taste with salt and pepper and enjoy!