Green Beans with Orange Essence and Toasted Pecans
Category
Salads - Soups - Sidedishes
Sub
Category
Vegetarian
Servings
8
Preptime
20 mins
Ingredients
3/4 cup pecans, chopped coarse
3 Tbs unsalted butter
2 Tbs maple syrup
salt and pepper
2 shallots, minced
2/3 tsp grated orange zest
pinch of cayenne pepper
2 tsp all-purpose flour
1 1/2 pounds green beans, trimmed
2/3 cup low-sodium chicken broth
1/3 cup orange juice
1 tsp minced fresh sage
Instructions
Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 Tbs butter, maple syrup and 1/4 teaspoon salt.
Return skillet to medium heat and cook, stirring constantly, until nuts are dry and glossy, about 45 seconds; transfer to plate and set aside.
Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium heat. Add shallots, orange zest and cayenne, and cook, stirring occasionally, until shallots are softened, about 2 minutes. Stir in flour until combined, then add green beans. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes.
Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve.
Originally Submitted
10/30/2011
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