Quick Green Beans

If fresh beans, wash well, snip off stems, then sliver, French-style.

Put fresh beans into a pan, adding boiling water to not quite cover beans.

Cover tightly; bring to boiling over high heat, then remove the lid and cook until crisp-tender.

(For canned beans, drain and cook the liquid down to half over high heat.) For all, turn a few times during cooking; you want to prevent scorching as the liquid cooks away.

When finished, there should be barely a spoonful of liquid in the pot.

While the beans are cooking, saute pecans in butter over low heat until very crisp.

When beans are tender-crisp, add 2 tablespoons butter, salt and pepper to taste, then the Accent.

Add the pecans; toss slightly.

Serve at once.

Serves 4 to 6.