Prep 10 mins
Cook 15 mins
The beans, onion and chopped pecans are coated in a delicious orange-mustard sauce.
- 1⁄2 lb fresh green beans, cut in half
- 1 small red onion, sliced and separated into rings
- 1⁄3 cup chopped pecans
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- Place beans in a saucepan and cover with water; bring to a boil.
- Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
- In a skillet, cook onion and pecans in butter until onion is tender.
- In a small bowl, combine the brown sugar, orange juice, mustard and salt; stir into the onion mixture.
- Cook 2-3 minutes longer or until sauce begins to thicken.
- Stir in beans; heat through.
We make something similar, adapted from a recipe my aunt found in a magazine. My partner does not eat pecans, so we use diced walnuts. The proportions I use are 1/2 bag frozen green beans (or 2 c. fresh if available), 1/4 c. red onion (cut into small strips), 1/4 c. diced walnuts, a little butter to cook them in, 2 T. ea. brown sugar and OJ, and 1/4 t. each ground mustard and salt. I often make larger batches and this has gone over very well at Christmas, etc. If anyone finds a good way to reduce the sugar without throwing the flavor off, I'd love to hear it.