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Categories:
pecans unsalted butter maple syrup shallots orange zest cayenne pepper flour green beans chicken broth orange juice fresh sage salt
Viewed: 6 - Published at: 5 years agoIngredients
- 3/4 cup pecans, coarsely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- 2 shallots, minced
- 2/3 teaspoon orange zest
- 1 pinch cayenne pepper
- 2 teaspoons all-purpose flour
- 1 1/2 lbs green beans
- 2/3 cup chicken broth
- 1/3 cup orange juice
- 1 teaspoon fresh sage, minced
- salt & pepper
Method
- Toast pecans in 12" non-stick skillet over medium-high heat, stirring occasionally, about 3 minutes or until fragrant. Stir in maple syrup, 1 tbsp butter, and 1/8 tsp salt. Stir constantly until nuts are dry and glossy, then transfer to plate and set aside.
- Wipe out skillet. Melt remaining 2 tbsp butter in skillet over medium heat. Add shallots, orange zest, and pinch of cayenne pepper. Cook, stirring occasionally, 2 minutes or until shallots are softened. 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 about 4 minutes, until beans are tender and sauce has slightly thickened. Remove from heat. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans, and serve.
