Green Beans with Apples and Pecans

Tender, lightly browned, sautéed green beans can be difficult to produce. Either the beans are army green and limp or they have the crisp, bright look and texture of crudités. We took a three-step approach: first, we browned the beans in a mixture of butter and shallots to season them and encourage coloring; next, we steamed them in a small amount of water, covered, to ensure they were tender; and, finally, we removed the cover to allow any excess moisture to evaporate.

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