Total Time
25mins
Prep 10 mins
Cook 15 mins

The beans, onion and chopped pecans are coated in a delicious orange-mustard sauce.

Ingredients Nutrition

Directions

  1. Place beans in a saucepan and cover with water; bring to a boil.
  2. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
  3. In a skillet, cook onion and pecans in butter until onion is tender.
  4. In a small bowl, combine the brown sugar, orange juice, mustard and salt; stir into the onion mixture.
  5. Cook 2-3 minutes longer or until sauce begins to thicken.
  6. Stir in beans; heat through.

Reviews

(1)
Most Helpful

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.

Michelle from Central Time June 18, 2008

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