For this recipe, I started by roughly steaming and blanching green beans. While the green beans were steaming, I put onions in a pan with olive oil, salt, and pepper (just for taste) and then I also roasted dry pecans in the oven. Then, once all the components were done individually cooking I put them all in a saute pan with more olive oil and cooked them all together so the flavors would combine.

In this, I used an entire onion, which was definitely a bad idea because the entire dish was overpowered with onions. Also, the pecans were a little dry, so I think when I roast them I should spend more time at a lower temperature, and also toss them in honey to add sweetness to the dish which was slightly overpowered with acidity.

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