Recipe: Orange-Pecan Green Beans

ORANGE-PECAN GREEN BEANS

"Serve these savory beans with pork chops or roasted chicken. For variety, substitute yellow wax beans for half of the green beans."

8 ounces fresh green beans, trimmed, cut in half crosswise
2 tablespoons fresh orange juice (from about 1/2 small orange)
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
2 tablespoons unsalted butter
1 small red onion, very thinly sliced (4 ounce)
1/3 cup coarsely chopped pecans
1/2 to 3/4 teaspoon coarse salt
freshly ground black pepper (to taste)
1/2 teaspoon lightly chopped fresh thyme

Bring a medium pot of water to a boil, add salt, and add the beans. Cook for 4 to 5 minutes, drain and rinse under very cold water for a few seconds to stop the cooking. Drain well on paper towels.

In a small bowl, whisk together the orange juice, mustard, and brown sugar; set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the red onion and pecans and toss to coat. Turn the heat to medium high and saute, stirring often, until the onions are very shrunken and many are browned (the pecans will be golden), 8 to 10 minutes.

Add the beans in one layer over the contents of the pan and season with salt, a few grinds of pepper, and the thyme. 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.

Serves 3 as a side dish.
Source: The Best of Fine Cooking: 101 Quick and Delicious Recipes, Fall 2003