Green Beans With a Trio of Butters

Honey-Pecan Butter: Preheat oven to 375 degrees F. Place nuts in 8" by 8" metal baking pan. Bake pecans about 8 to 10 minutes until lightly toasted. Cool completely. In food processor, with knife blade attached, process pecans until finely ground. In bowl, with spoon, mix margarine or butter with honey, pepper, and ground pecans until blended. Spoon mixture into a 6-inch-long strip across the width of sheet of plastic wrap or waxed paper. Freeze until slightly firm, about 20 minutes. Roll mixture, covered with plastic wrap or waxed paper, back and forth, to make a 6-inch-long log. Wrap well and refrigerate up to 2 days, or freeze up to 2 months. To serve, in 12-inch skillet, heat cooked beans with one-fourth of the pecan butter over medium heat until butter melts and beans are hot. Tarragon Butter: Prepare butter mixture as in step 2 but stir only fresh tarragon, grated lemon peel, and 1/4 teaspoon coarsely ground black pepper into softened margarine or butter. Cook green beans as in step 3. Serve as in step 3. Orange-Chive Butter: Prepare butter mixture as in step 2 but stir only minced chives and grated orange peel into softened margarine or butter. Cook green beans as in step 3. Serve as in step 3.