- 8
Ingredients
- 1 1/2 lb. fresh green beans, trimmed and cut or snapped in half crosswise (not lengthwise)
- 1/4 cup fresh orange juice (from about 1 small orange)
- 2 Tvs. Dijon mustard
- 2 tsp. light brown sugar
- 4 Tbs. unsalted butter
- 1 medium red onion (8 to 10 oz.), very thinly sliced
- 1 tsp. kosher salt; more to taste
- Freshly ground black pepper
Preparation
Step 1
Bring a large pot of water to a boil over high heat. Add the beans and cook until crisp-tender, 4 to 5 minutes. Drain in a colander, rinse with cold water to stop the cooking, and drain well. (This step may be done several hours ahead; refrigerate the beans if not using within 2 hours.)
In a small measuring cup, whisk together the orange juice, mustard and brown sugar, In a 10- to 12-inch nonstick skillet, melt the butter over medium heat. Add the red onion and toss to coat. Turn the heat to medium high and saute, stirring often, until the onions are very shrunken and many are browned, 8 to 10 minutes. Add the beans, thyme, salt and a few grinds of pepper. Add the mustard mixture, immediately turn the heat to medium low (the sauce will begin to thicken), and stir vigorously (or use tongs) to toss and combine the beans with the sauce. Continue cooking to heat the beans through and to thoroughly coat them, 1 to 2 minutes. Season to taste with more salt and pepper.