Green Beans With Maple Pecan Butter Recipes

MAPLE-GLAZED GREEN BEANS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

MAPLE GLAZED GREEN BEANS

Steps:

• Place the beans in a large saucepan of boiling water, cook 5 minutes.
• Drain well, return to pan.
• Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.

GREEN BEANS WITH PECANS & MAPLE VINAIGRETTE RECIPE

Steps:

• Heat oven to 400. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop. Meanwhile, bring a large pot of water to a boil and add 1 T salt. Ad the green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, 1/2 t. salt and 1/4 t. pepper. Ad the green beans and pecans and toss to combine. Make ahead tip: Toast the pecans and cook the green beans and make the vinaigrette up to a day in advance. Store the pecans at room temperature and refrigerate the beans and vinaigrette separately.

GREEN BEANS WITH ORANGE ESSENCE AND TOASTED MAPLE PECANS

Steps:

• 1. Toast pecans in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes.
• 2. Off heat, stir in 1 tablespoon butter, maple syrup and 1/8 teaspoon salt. Return skillet to medium heat and cook, stirring constantly, until nuts are dry and glossy, about 45 seconds;transfer to plate and set aside.
• 3. Wipe out skillet. melt remaining 2 tablespoons butter in skillet over medium heat.
• 4. Add shallots, orange zest and cayenne, and cook, stirring occasionally, until shallots are softened, about 2 minutes
• 5. Stir in flour until combined, then add green beans.
• 6. Add chicken broth, orange juice and sage. Increase heat to medium-high, cover and cook until beans are crisp-tender, about 4 minutes
• 7. 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, sprinkle with pecans and serve.

GREEN BEANS WITH MAPLE-PECAN BUTTER

Steps:

• Cook beans in large pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes. Using large slotted spoon, transfer beans to colander set in bowl of ice and cold water to stop cooking, then drain well. Return water to boil and repeat with remaining beans.
• In small heavy skillet over moderate heat, heat 1 teaspoon oil until hot but not smoking. Add pecans and toast, stirring constantly, until light brown and fragrant, about 3 to 4 minutes. Remove from heat and set aside.
• In electric mixer fitted with paddle attachment, whip butter until smooth, about 1 to 2 minutes. Add maple syrup and pecans, stirring by hand to incorporate. Set aside.
• In 10-inch skillet over moderately high heat, heat 2 tablespoons canola oil until hot but not smoking. Add half green beans and sauté until hot, about 3 to 5 minutes. Transfer to large bowl and repeat with remaining beans and oil. Add maple-pecan butter and toss to combine. Sprinkle with salt and pepper and serve immediately.