Name: Orange Green Beans with Buttered Cashews
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unsalted butter; 1/2 cup lightly salted cashews , chopped fine; 1/8 teaspoon red pepper flakes; 3/4 cup orange juice; Table salt; 1 pound green beans , stem ends snapped off

Why This Recipe Works

We wanted to find a simple, versatile hands-off method to preparing a green bean side dish, and our Orange Green Beans with Buttered Cashews recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender—and they’re difficult to overcook. Green beans lose their bright green color when braised, but they pick up lots of flavor—a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. It should be noted, however, that braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming—so don’t use them in this Orange Green Beans with Buttered Cashews recipe.

Before You Begin

Finely chopping the cashews helps them cling to the beans.

Instructions

Heat butter in large skillet over medium-high heat until foaming. Add cashews and pepper flakes and cook, stirring constantly, until butter turns golden brown, about 1 1/2 minutes. Transfer nuts to small bowl and set aside.

Wipe out skillet and set over medium-high heat. Add orange juice and 1/2 teaspoon salt; bring to boil. Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes. Remove lid; simmer briskly to reduce liquid if necessary.

Adjust seasonings with salt. Transfer beans to serving dish and sprinkle evenly with cashews. Serve.