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.