Skillet Green Beans with Toasted Butter-Maple Pecans
Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.
Yield
8 servingsPrep
6 minCook
25 minReady
32 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
roughly chopped |
|
| 1 | tablespoon |
butter
melted |
|
| 1 ½ | tablespoons |
maple syrup
|
|
|
salt
if using unsalted butter |
*
|
||
| 1 | tablespoon |
butter
|
|
| 2 |
shallots
finely chopped |
*
|
|
| ¼ | teaspoon |
red pepper flakes
or as needed |
|
| ½ | tablespoon |
all-purpose flour
|
|
| 18 | ounces |
green beans
1 1/2 pounds, ends trimmed |
|
| ½ | cup |
orange juice
|
|
| ½ | cup |
chicken broth
|
|
| 2 | teaspoons |
sage leaves
freshly chopped |
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
roughly chopped |
|
| 15 | ml |
butter
melted |
|
| 23 | ml |
maple syrup
|
|
| 1 | x |
salt
if using unsalted butter |
*
|
| 15 | ml |
butter
|
|
| 2 | each |
shallots
finely chopped |
*
|
| 1.3 | ml |
red pepper flakes
or as needed |
|
| 7.5 | ml |
all-purpose flour
|
|
| 520.2 | ml/g |
green beans
1 1/2 pounds, ends trimmed |
|
| 118 | ml |
orange juice
|
|
| 118 | ml |
chicken broth
|
|
| 1E+1 | ml |
sage leaves
freshly chopped |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the oven to 350℉ (180℃) F or use your toaster oven.
Add the pecans, butter and maple syrup in a medium bowl, toss until well combined.
Spread on a baking sheet, toast until deeply brown and very fragrant, about 15 minutes.
Remove from the oven and transfer the pecans onto a piece of waxed papper, which prevents the candied pecans from sticking together.
In a large nonstick skillet, melt the butter over medium-high heat.
Add the shallots, stirring, and cook for 2 to 3 minutes until soft. Add the flour, and mix well. Stir in green beans.
flour and mix well.">
Pour the orange juice, chicken broth, add the sage, stirring, cover and cook for about 4 minutes. Uncover and keep cooking for another 4 to 5 minutes, until the green beans are tender.
Remove from the heat, season with salt and black pepper to taste.
Top with toasted butter-maple pecans.
Serve.
