Lemon-Pecan Green Beans

3 pounds small green beans
½ tsp salt
1/3 cup butter
12 green onion, sliced
2/3 cup chopped pecans, toasted
1 ½ Tbs chopped fresh or dried rosemary, crushed
3 Tbs fresh lemon juice
1 ½ Tbs grated lemon rind

Sprinkle beans with salt, and arrange in a steamer basket over boiling water.  Cover and steam 8 to 12 minutes or until crisp-tender.  Plunge beans into cold water to stop the cooking process; drain. 

Melt butter in a Dutch oven over medium-high heat; add green onions, and saute until tender.  Add green beans, pecans, rosemary, and lemon juice; cook, stirring constantly, until thoroughly heated.  Sprinkle with lemon rind.  Serve immediately.  Yield:  12 servings.