Skillet Green Beans in Orange Essence with Maple Toasted Pecans
This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.
Yield
8 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
pecans
coarsely chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
maple syrup
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 |
shallots
minced |
*
|
|
| ¾ | teaspoon |
orange zest
|
|
| 1 | pinch |
cayenne pepper
to taste, we like a large sprinkle |
*
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 ½ | pounds |
green beans
trimmed |
|
| 1 | teaspoon |
sage leaves
minced |
*
|
| ⅔ | cup |
chicken broth
or vegetable stock |
|
|
salt
to taste |
*
|
||
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
pecans
coarsely chopped |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
maple syrup
|
|
| 0.6 | ml |
salt
|
|
| 2 | each |
shallots
minced |
*
|
| 3.8 | ml |
orange zest
|
|
| 1 | pinch |
cayenne pepper
to taste, we like a large sprinkle |
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 680.4 | g |
green beans
trimmed |
|
| 5 | ml |
sage leaves
minced |
*
|
| 158 | ml |
chicken broth
or vegetable stock |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Prepare all ingredients and have them ready before starting to cook.
Heat a non-stick skillet over medium-high heat.
Dry roast the pecans in the skillet, stirring frequently until they start to become fragrant, about 3 minutes.
Remove from heat and add 1 tablespoon of butter, the maple syrup and ⅛ teaspoon of salt. Place skillet back over the heat and stir constantly until the nuts are dry about 60 seconds.
Reduce heat to medium, remove pecans to a plate and wipe out the skillet.
Place the skillet back on the heat and add the remaining butter. When melted add the shallots, orange zest and cayenne pepper to taste.
Cook shallots until beginning to soften about 2 or 3 minutes.
Add the flour and stir, add the green beans and toss.
Add the chicken stock, orange juice, and minced sage; stir/toss together and increase the heat to medium-high.
Cover and cook until the beans are just beginning to soften but are still crisp on the inside, about 5 minutes. Reduce heat to medium.
Uncover and continue cooking, stirring occasionally until the sauce thickens and the beans are cooked to tender-crisp, about 3 to 4 minutes.
Remove from heat, taste and adjust seasoning (salt and black pepper).
Transfer to a serving dish and sprinkle with the pecans.
Serve to rave reviews.
