GREEN BEANS W/ ORANGE ESSENCE & MAPLE PECANS
From America's Test Kitchen.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Vegetables
Number Of Ingredients 13
Steps:
- Toast the pecans in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown and fragrant, about 3 minutes.
- Off heat, stir in 1 tablespoon butter, maple syrup, and 1/8 teaspoon salt. Return the skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds; transfer to a large plate and set aside.
- Wipe out the skillet. Heat the remaining 2 tablespoons butter in the skillet over medium heat; when the foaming subsides, add the shallots, orange zest, and cayenne and cook, stirring occasionally, until the shallots are softened, about 2 minutes.
- Stir in the flour until combined, then toss in the green beans.
- Add the chicken broth and orange juice; increase the heat to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes.
- Uncover and cook, stirring occasionally, until the beans are tender and the sauce has thickened slightly, about 4 minutes.
- Off heat, adjust the seasonings with salt and pepper.
- Transfer to a serving dish, sprinkle evenly with the pecans, and serve.
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