Justin Girouard's Green Beans and Pecans

1. Bring a pot of salted water to a boil. Add the green beans and cook until just tender, 3–5 minutes. Drain and transfer the beans to a bowl of cold water. Drain again and pat dry. Set aside.
2. Heat the olive oil and butter in a large saucepan over medium heat. Add the pecan pieces and cook, stirring, until lightly toasted, about 1 minute.
3. Add the beans and pimentos and season with salt and pepper. Toss gently to coat evenly.
4. Serve warm.

Recommended Entree: Speckled Trout with Pecan Meuniere