Ingredients
1 tablespoon butter1 cup chopped pecans2 tablespoons maple syrup1/8 teaspoon saltBEANS:1/4 cup finely chopped shallots2 tablespoons butter2 teaspoons all-purpose flour1/2 teaspoon grated orange zestDash cayenne pepper1-1/2 pounds fresh green beans, trimmed2/3 cup reduced-sodium chicken broth1/3 cup orange juice1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves1/4 teaspoon salt1/8 teaspoon pepper
Preparation
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.
