I clipped this recipe from the Costco magazine, but that information didn’t appear on the recipe and I couldn’t remember where I got it. When I checked by searching online, it turns out the recipe was developed by Cooks magazine in 2003. It’s kind of a “potchke” so when I make it again, I will use candied pecans from the store (Trader Joe has good ones) and save a lot of effort. The first time I made it our guests included someone who wasn’t eating gluten, so I substituted cornstarch for the flour, and it worked fine.
Ingredients:
¾ cup pecans, coarsely chopped
3 Tbs. unsalted butter or margarine
2 Tbs. maple syrup
Salt and pepper to taste
2 shallots, minced
⅔ tsp. grated orange zest
Pinch of cayenne pepper
2 Tbs. all purpose flour
1½ lb. green beans, trimmed
⅔ cup chicken broth
⅓ cup orange juice
1 tsp. minced fresh sage (or ½ tsp. dried sage)
Directions:
Toast the pecans in a 12-inch nonstick skillet over medium high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 Tbs. butter, maple syrup and a pinch of salt. Return skillet to medium heat and cook, stirring constantly, until the nuts are dry and glossy, about 45 seconds. Transfer to a plate and set aside.
Wipe out the skillet. Add the remaining 2 Tbs. butter to the skillet over medium heat. Add the shallots, orange zest and cayenne, and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Stir in the flour until combined, then add green beans. Add broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes.
Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish and sprinkle with pecans.
Serves 8
Bobbie's Best Recipes 
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