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Orange-Pecan Green Beans

Source of Recipe

Fine Cooking #45


Recipe Introduction

Serves three as a side dish. Serve these savory beans with pork chops or roasted chicken. For variety, substitute yellow wax beans for half the green beans.

List of Ingredients

8 oz. fresh green beans, trimmed, cut in half crosswise
2 Tbs. fresh orange juice
1 Tbs. Dijon mustard
1 tsp. light brown sugar
2 Tbs. unsalted butter
1 small red onion (4 oz.), very thinly sliced
1/3 cup coarsely chopped pecans
1/2 to 3/4 tsp. kosher salt
Freshly ground black pepper
1/2 tsp. lightly chopped fresh thyme



Recipe

Bring a medium pot of water to a boil and add salt and beans. Cook 4 to 5 minutes, drain and rinse under very cold water for a few seconds to stop the cooking. Drain beans well on paper towels.

In a small bowl, whisk together orange juice, mustard and brown sugar; set aside.

In a large nonstick skillet, melt butter over medium heat. Add red onion and pecans and toss to coat. Increase heat to medium-high and saute, stirring often, until onions are very shrunken and many are browned (the pecans will be golden), 8 to 10 minutes. Add beans in one layer over the contents of the pan and season with salt, a few grinds of black pepper and thyme. Add mustard mixture, immediately reduce the heat to medium-low (the sauce will begin to thicken) and stir vigorously. Continue cooking to heat the beans through and to thoroughly coat them, 1 to 2 minutes more.