¼ pounds Pecan Valley Pecan Pieces
¼ cup red wine vinegar
¼ cup onion minced
1 cup chicken stock
2 garlic cloves minced
2 teaspoons sweet paprika
3 tablespoons cilantro freshly and finely chopped
1½ teaspoons sea salt
3 quarts water
1. In mill or with a mortar and pestle, pulverize the pecans into a paste.
2. Combine the stock, onions, garlic, paprika, vinegar, salt, pecan paste and cilantro. Mix thoroughly.
3. Trim but do not cut the string beans. Bring the water to boil, add the string beans and boil them for 10 minutes.
4. Drain the beans well.
5. Add the beans to the pecan paste mixture and toss until coated completely with the mixture.
6. Serve at once.