Green Beans w/ Orange Essence & Maple Pecans
Vicki Butts (lazyme)
Featured Pinch Tips Video
- 3/4 c
- pecans (about 1 3/4 oz), chopped coarsely
- 3 Tbsp
- unsalted butter
- 2 Tbsp
- maple syrup
- salt, to taste
- 2 medium
- shallots, minced (about 1/2 cup)
- 1/2 tsp
- grated orange zest
- 1/3 c
- orange juice from 1 large orange
- 1 pinch
- 2 tsp
- all purpose flour
- 1 1/2 lb
- green beans, stem ends trimmed
- 2/3 c
- low-sodium chicken broth
- 1 tsp
- minced fresh sage leaves
- ground black pepper
1Toast the pecans in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown and fragrant, about 3 minutes.
2Off heat, stir in 1 tablespoon butter, maple syrup, and 1/8 teaspoon salt. Return the skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds; transfer to a large plate and set aside.
3Wipe out the skillet. Heat the remaining 2 tablespoons butter in the skillet over medium heat; when the foaming subsides, add the shallots, orange zest, and cayenne and cook, stirring occasionally, until the shallots are softened, about 2 minutes.
4Stir in the flour until combined, then toss in the green beans.
5Add the chicken broth and orange juice; increase the heat to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes.
6Uncover and cook, stirring occasionally, until the beans are tender and the sauce has thickened slightly, about 4 minutes.
7Off heat, adjust the seasonings with salt and pepper.
8Transfer to a serving dish, sprinkle evenly with the pecans, and serve.