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Green Beans with Orange Essence and Toasted Maple Pecans Recipe

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This recipe for Green Beans with Orange Essence and Toasted Maple Pecans, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, May 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. pecans, coarsely chopped
3 tbl. unsalted butter
2 tbl. maple syrup
Salt
2 medium shallots, minced (about 1/2 c.)
1 large orange
Pinch cayenne
2 tsp. all-purpose flour
1 1/2 lb. green beans, stem ends trimmed
2/3 c. low-sodium chicken broth
1 tsp. minced fresh sage leaves
ground black pepper

Directions:
Directions:
Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 tbl. butter, maple syrup, and 1/8 tsp. 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.
Wipe out skillet. Heat remaining 2 tbl. butter in skillet over medium heat; when foaming subsides, add shallts, orange zest, and cayenne and cook, stirring occasionally, until shallots are softened, about 2 minutes. Stir in flour until combined, then toss in green beans. Add chicken broth and orange juice; increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with pecans to serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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