Green Beans W Orange Essence Maple Pecans Recipes

GREEN BEANS WITH ORANGE ESSENCE AND TOASTED MAPLE PECANS

Steps:

• 1. Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes.
• 2. 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.
• 3. Wipe out skillet. melt remaining 2 tablespoons butter in skillet over medium heat.
• 4. Add shallots, orange zest and cayenne, and cook, stirring occasionally, until shallots are softened, about 2 minutes
• 5. Stir in flour until combined, then add green beans.
• 6. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes
• 7. Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve.

MAPLE-GLAZED GREEN BEANS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

GREEN BEANS WITH ORANGE ESSENCE AND TOASTED PECANS

Steps:

• Toast pecans in 12" non-stick skillet over medium-high heat, stirring occasionally, about 3 minutes or until fragrant. Stir in maple syrup, 1 tbsp butter, and 1/8 tsp salt. Stir constantly until nuts are dry and glossy, then transfer to plate and set aside.
• Wipe out skillet. Melt remaining 2 tbsp butter in skillet over medium heat. Add shallots, orange zest, and pinch of cayenne pepper. Cook, stirring occasionally, 2 minutes or until shallots are softened. Stir in flour until combined, then add green beans. Add chicken broth, orange juice, and sage. Increase heat to medium-high, cover, and cook until beans are crisp-tender (about 4 minutes).
• Uncover and cook about 4 minutes, until beans are tender and sauce has slightly thickened. Remove from heat. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans, and serve.

GREEN BEANS W/ ORANGE ESSENCE & MAPLE PECANS

Steps:

• Toast the pecans in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, until golden brown and fragrant, about 3 minutes.
• Off heat, stir in 1 tablespoon butter, maple syrup, and 1/8 teaspoon salt. Return the skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds; transfer to a large plate and set aside.
• Wipe out the skillet. Heat the remaining 2 tablespoons butter in the skillet over medium heat; when the foaming subsides, add the shallots, orange zest, and cayenne and cook, stirring occasionally, until the shallots are softened, about 2 minutes.
• Stir in the flour until combined, then toss in the green beans.
• Add the chicken broth and orange juice; increase the heat to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes.
• Uncover and cook, stirring occasionally, until the beans are tender and the sauce has thickened slightly, about 4 minutes.
• Off heat, adjust the seasonings with salt and pepper.
• Transfer to a serving dish, sprinkle evenly with the pecans, and serve.

GREEN BEANS WITH PECANS

Steps:

• 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 zest 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.