Recipe: Green Beans with Orange Essence and Maple Toasted Pecans

GREEN BEANS WITH ORANGE ESSENCE
AND MAPLE TOASTED PECANS

FOR THE PECANS:
3/4 cup pecans, coarsely chopped
3 Tbsp unsalted butter, divided
2 Tbsp maple syrup
Coarse salt
FOR THE GREEN BEAN:
2 shallots, minced
1/2 tsp grated zest and 1/3 cup juice from 1 orange
Pinch cayenne pepper
2 tsp unbleached all-purpose flour
1 1/2 lbs. green beans, ends trimmed
2/3 cup low-sodium chicken broth
1 tsp minced fresh sage leaves
Freshly cracked black pepper

Toast pecans in skillet over medium-high heat, stirring occasionally, until fragrant, about 4 minutes. Remove pan from heat and stir in 1 tablespoon butter, maple syrup and 1/4 teaspoon salt. Return skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds. Transfer to a plate.

Wipe out skillet. Heat remaining 2 tablespoons butter in skillet over medium heat. When foaming subsides, add shallots, zest and cayenne. Cook, stirring occasionally, until shallots are softened, 2 minutes. Stir in flour until dissolved. Toss in green beans.

Add broth, orange juice and sage. Increase heat to medium high, cover, and cook until beans are tender but still crisp at the center, 4 minutes. Uncover and cook, stirring occasionally, until beans are completely tender and sauce has thickened, 4 minutes.

Remove from heat. Adjust seasonings with salt and pepper. Transfer to a serving dish and sprinkle with pecans.

Yield: 6 servings
Adapted from source: Best American Side Dishes by Cook's Illustrated