Green Beans With Orange Essence And Toasted Maple Pecans

Ingredients

3⁄4 cup pecans, chopped coarse
3 tablespoons unsalted butter
2 tablespoons maple syrup
Salt and pepper
2 shallots, minced
1⁄2 teaspoon grated orange zest plus 1⁄3 cup juice
Pinch cayenne pepper
2 teaspoons all-purpose flour
1-1⁄2 pounds green beans, trimmed
2⁄3 cup low-sodium chicken broth
1 teaspoon 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 tablespoon butter, maple syrup, and 1⁄8 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.

Green Beans With Orange Essence And Toasted Maple Pecans

Ingredients

Instructions

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