Green Beans with Orange Essence and Toasted Maple Pecans
By America's Test KitchenPublished on August 21, 2007
Time
35 minutes
Yield
Serves 8
Ingredients
¾ cup pecans (about 1 ¾ ounces), chopped coarse3 tablespoons unsalted butter 2 tablespoons maple syrup table salt 2 medium shallots, minced (about ½ cup)½ teaspoon grated orange zest ⅓ cup orange juice from 1 large orangepinch cayenne pepper 2 teaspoons unbleached all-purpose flour 1 ½ pounds green beans, stem ends trimmed⅔ cup low-sodium chicken broth 1 teaspoon minced fresh sage leaves Ground black pepper
Instructions
- Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. 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.
- Wipe out skillet. Heat remaining 2 tablespoons butter in skillet over medium heat; when foaming subsides, add shallots, 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, orange juice, and sage; 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, and serve.
Time
35 minutesYield
Serves 8Ingredients
¾ cup pecans (about 1 ¾ ounces), chopped coarse
3 tablespoons unsalted butter
2 tablespoons maple syrup
table salt
2 medium shallots, minced (about ½ cup)
½ teaspoon grated orange zest
⅓ cup orange juice from 1 large orange
pinch cayenne pepper
2 teaspoons unbleached all-purpose flour
1 ½ pounds green beans, stem ends trimmed
⅔ cup low-sodium chicken broth
1 teaspoon minced fresh sage leaves
Ground black pepper
Ingredients
¾ cup pecans (about 1 ¾ ounces), chopped coarse
3 tablespoons unsalted butter
2 tablespoons maple syrup
table salt
2 medium shallots, minced (about ½ cup)
½ teaspoon grated orange zest
⅓ cup orange juice from 1 large orange
pinch cayenne pepper
2 teaspoons unbleached all-purpose flour
1 ½ pounds green beans, stem ends trimmed
⅔ cup low-sodium chicken broth
1 teaspoon minced fresh sage leaves
Ground black pepper
Ingredients
¾ cup pecans (about 1 ¾ ounces), chopped coarse
3 tablespoons unsalted butter
2 tablespoons maple syrup
table salt
2 medium shallots, minced (about ½ cup)
½ teaspoon grated orange zest
⅓ cup orange juice from 1 large orange
pinch cayenne pepper
2 teaspoons unbleached all-purpose flour
1 ½ pounds green beans, stem ends trimmed
⅔ cup low-sodium chicken broth
1 teaspoon minced fresh sage leaves
Ground black pepper
Why This Recipe Works
To develop a streamlined green bean recipe that would employ just one pot and still yield tender beans and a flavorful sauce, we built the sauce in the pan first and then added the beans and some chicken broth (instead of water) for flavor.
Instructions
- Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. 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.
- Wipe out skillet. Heat remaining 2 tablespoons butter in skillet over medium heat; when foaming subsides, add shallots, 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, orange juice, and sage; 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, and serve.
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