- 8
Ingredients
- 3/4 cup pecans (about 1 3/4 ounces), chopped coarse
- 3 tablespoons unsalted butter
- 2 tablespoons maple syrup
- Table salt
- 2 medium shallots, minced (about 1/2 cup)
- 1/2 teaspoon grated orange zest
- 1/3 cup orange juice from 1 large orange
- pinch cayenne pepper
- 2 teaspoons unbleached all-purpose flour
- 1 1/2 pounds green beans, stem ends trimmed
- 2/3 cup low-sodium chicken broth
- 1 teaspoon minced fresh sage leaves
- Ground black pepper
Preparation
Step 1
1. 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.
2. 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.