Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt butter in large deep skillet over medium heat. Add pecans; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl. Makes 8 servings. Bon Appetit November 1999 Per serving: 1351 Calories (kcal); 119g Total Fat; (73% calories from fat); 22g Protein; 73g Carbohydrate; 155mg Cholesterol; 634mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 11 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1060g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1047 (97%)|
|Amt Per Serving||% DV|
|Total Fat 116.4g||155 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 152.5mg||47 %|
|Sodium 408.6mg||14 %|
|Potassium 352.2mg||9 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 3.5g|
|Protein 8.1g||12 %|
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Calories per serving: 1074
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