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Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1 cup chopped pecans

  3. 2 tablespoons maple syrup

  4. 1/8 teaspoon salt BEANS:

  5. 1/4 cup finely chopped shallots

  6. 2 tablespoons butter

  7. 2 teaspoons all-purpose flour

  8. 1/2 teaspoon grated orange peel Dash cayenne pepper

  9. 1-1/2 pounds fresh green beans, trimmed

  10. 2/3 cup reduced-sodium chicken broth

  11. 1/3 cup orange juice

  12. 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

  13. 1/4 teaspoon salt

  14. 1/8 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Stir in syrup and salt. Cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool. 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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