Best Green Beans With Orange Essence Toasted Pecans Recipes

ORANGE PECAN GREEN BEANS

Steps:

• bring a medium pot of water to boil . add salt, add green beans, cook 5-6 minutes, drain rinse in cold water to stop cooking, drain on paper towels. in a small bowl whisk together orange juice, mustard and sugar, set aside. in a large skillet melt butter over medium heat add onion and pecans, saute stirring often, until onions are browned and pecans are toasted, 10 minutes.
• add green beans, season with salt, pepper, thyme, stir. add mustard mixture, lower heat and stir to combine sauce and beans, 1-2 minutes.

GREEN BEANS WITH ORANGE ESSENCE AND TOASTED MAPLE PECANS

Steps:

• 1. Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes.
• 2. 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.
• 3. Wipe out skillet. melt remaining 2 tablespoons butter in skillet over medium heat.
• 4. Add shallots, orange zest and cayenne, and cook, stirring occasionally, until shallots are softened, about 2 minutes
• 5. Stir in flour until combined, then add green beans.
• 6. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes
• 7. 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 PECANS

Steps:

• 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.