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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âI collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do.â Pecans, a splash of orange and maple syrup make this side dish something extra-special! Sharon Delaney-Chronis â South Milwaukee, WI Ingredients:
1 tablespoon butter |
1 cup chopped pecans |
2 tablespoons maple syrup |
1/8 teaspoon salt |
beans: |
1/4 cup finely chopped shallots |
2 tablespoons butter |
2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon grated orange peel |
dash cayenne pepper |
1-1/2 pounds fresh green beans, trimmed |
2/3 cup reduced-sodium chicken broth |
1/3 cup orange juice |
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool.
2. Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange peel and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans. Yield: 8 servings.
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