Quickie Skillet Green Bean Fries

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Quickie Skillet Green Bean Fries

 

I have made these with walnuts and almonds

 

3/4 cup pecans, coarsely chopped

3 tbsps. butter or olive oil

2 tbsps. maple syrup

salt

2 medium shallots, minced, about 1/2 cup

1/2 tsp. grated zest plus about 1/3 cup juice from a large orange

pinch of cayenne

2 tsps. flour

1 1/2 lbs. green beans, stem ends trimmed

2/3 cup veggie broth

1 tsp. minced fresh sage leaves

ground black pepper

 

Toast pecans in a non-stick skillet over medium-high heat, stirring

occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 tbsp. butter,

maple syrup, and 1/8 tsp. salt. Return skilet to medium heat and cook, stirring

constantly, until nuts are dry and glossy, about 45 seconds, transfer to plate

and set aside. Wipe out skillet and heat remaining 2 tbsps. butter over medium

heat until foaming subsides, add shallots, orange zest, and cayenne and cook,

stirring occasionally, until shallots are softened, about 2 minutes. Stir in

flour until combined, then toss in green beans. Add broth and orange juice;

increase heat to medium-high, cover, and cook until beans are partly tender but

still crisp at the center, about 4 minutes. Uncover and cook, stirring

occasionally, until beans are tender and sauce has thickened slightly, about 4

minutes. Off heat, adjust seasonings with salt and pepper. Transfer to serving

dish, sprinkle with toasted maple pecans, and serve.

 

 

 

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