Best Orange Pecan Green Beans Recipes

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.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

ORANGE GLAZED GREEN BEANS

Steps:

• Trim beans and break into 1 inch lengths, wash.
• In medium saucepan bring water and garlic to a boil.
• Add green beans, reduce heat to low, cover and simmer for 10 to 15 minutes or until beans are crisp tender.
• If any water remains at end of cooking, drain and return beans to pan.
• Turn up heat to medium add remaining ingredients and heat to boiling, stirring occasionally.
• Serve immediately.

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.

HONEY ORANGE GREEN BEANS

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

GREEN BEANS WITH CANDIED PECANS RECIPE

Steps:

• Place green beans in a large pan of boiling water.
• Place a colander in a large bowl of ice water; set aside.
• Cook beans for 5 minutes and transfer to colander in ice water to stop cooking then drain well.
• Place pecans and brown sugar in a frying pan over medium-high heat.
• Stir continually until the sugar is completely melted and pecans are evenly coated in melted sugar.
• Spread in an even layer on waxed paper until cool. Break apart into smaller pieces if necessary.
• Melt butter in a large pan over medium heat, add beans and saute until heated through.
• Season with salt and pepper.
• Place beans in a serving dish and top with candied pecans.
• Serve immediately.

ORANGE SCENTED GREEN BEANS

Steps:

• Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.