Ginger Beans (with honey and pecans)

I honestly just kind of threw this recipe together, thinking of flavors that would go well together and encourage the beans to make it all the way to my children's tummies. All measurements for this recipe are eyeballed approximations, so feel free to tweak if you don't like how it turned out. 

Ingredients:
1 pound-ish fresh green beans, washed and trimmed
1/2 c-ish apple cider vinegar
2/3-ish c honey
1/2 tsp ground roasted garlic
1 tsp ground ginger
1 c roasted pecans*

Place green beans in small pot with a few inches of water and steam 5-ish minutes, until bright green and slightly tender, drain and set aside.

In wok warm vinegar with garlic and ginger, bring up to a simmer and stir in honey.  Toss in green beans to coat, and let simmer a few minutes (so the flavors have a chance to soak into the beans).

Remove from wok with slotted spoon.  Toss in the pecans and serve warm.

* to roast pecans, place on cookie sheet in 350 degree oven for about 8 minutes, till they start smelling really good

My kids were making gagging noises with the smell of the simmering vinegar permeating the house, but I think it added a very nice tart flavor to the green beans, and complimented the pecans very well. The honey and ginger also balance the sour quite nicely. 
Also, my kids like to eat roasted pecans because they look like little brains, so they can pretend they are zombies.