Green Beans with Pecans Recipe
I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do.†Pecans, a splash of orange and maple syrup make this side dish something extra-special! —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 cup chopped pecans
- dash cayenne pepper
- 1/2 teaspoon grated orange peel
- 2 teaspoons all-purpose flour
- 1/3 cup orange juice
- 2/3 cup reduced-sodium chicken broth
- 1-1/2 pounds fresh green beans trimmed
- 1/4 cup finely chopped shallots
- beans:
- 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
- Carbohydrate 5.28116763441247 g
- Cholesterol 11.4386718799054 mg
- Fat 14.1652165225809 g
- Fiber 1.37810340989759 g
- Protein 1.83830608790538 g
- Saturated Fat 3.58159376590865 g
- Serving Size 1 1 serving (56g)
- Sodium 85.9568317313617 mg
- Sugar 3.90306422451488 g
- Trans Fat 0.777444221282329 g
- Calories 148 calories
Directions In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool. Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange peel and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans. Yield: 8 servings. Originally published as Green Beans with Pecans in Simple & Delicious May/June 2009, p35
