Green Beans With Orange Pistachios Recipes

GREEN BEAN AND ORANGE SALAD

Steps:

• Cook 1 1/2 pounds green beans in salted boiling water until crisp-tender, 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and pat dry. Whisk 2 tablespoons each sherry vinegar and orange juice, 2 teaspoons dijon mustard and 1/2 teaspoon kosher salt in a large bowl; whisk in 1/4 cup olive oil. Add 1 thinly sliced shallot and let sit 10 minutes. Add the green beans, 2 heads torn frisée, the segments of 2 oranges and 1/3 cup chopped toasted pistachios; season with salt and pepper and toss.

ORANGE SCENTED GREEN BEANS

Steps:

• Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

REINVENTED GREEN BEANS WITH ORANGE VINAIGRETTE

Steps:

• Place green beans and shallots in a medium bowl.
• In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine.

BLISTERED GREEN BEANS WITH SHALLOTS AND PISTACHIOS

Steps:

• Heat 2 tablespoons oil in a large wok or saucepan set over high, adding more as needed to cover the bottom. Once the oil is hot, add the shallots and season with salt. Cook until shallots turn golden brown and slightly crisp, about 4 to 6 minutes. (Watch them carefully, and pull them from the pan when just golden, or they will taste very bitter.) Using a slotted spoon, transfer the shallots to a medium bowl.
• In the same wok, heat 1 tablespoon oil over high. Fry the garlic and pistachios, stirring frequently, until the garlic is fragrant and the pistachios are light brown, about 30 to 45 seconds. Remove with a slotted spoon and transfer to the bowl with the shallots.
• Add the remaining 1 tablespoon oil to the wok and reduce the heat to medium-high. Add the green beans and season with salt. Stir-fry until they blister, about 6 to 8 minutes. Add the soy sauce to the green beans and remove from heat. Add lime juice and black pepper and fold to coat.
• Transfer the green beans to a serving bowl or plate. Garnish with the fried shallots, garlic and pistachios. Serve immediately.

ORANGE PECAN GREEN BEANS

Steps:

• bring a medium pot of water to boil . add salt, add green beans, cook 5-6 minutes, drain rinse in cold water to stop cooking, drain on paper towels. in a small bowl whisk together orange juice, mustard and sugar, set aside. in a large skillet melt butter over medium heat add onion and pecans, saute stirring often, until onions are browned and pecans are toasted, 10 minutes.
• add green beans, season with salt, pepper, thyme, stir. add mustard mixture, lower heat and stir to combine sauce and beans, 1-2 minutes.

HONEY ORANGE GREEN BEANS

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

GREEN BEANS WITH ORANGE ESSENCE AND TOASTED PECANS

Steps:

• Toast pecans in 12" non-stick skillet over medium-high heat, stirring occasionally, about 3 minutes or until fragrant. Stir in maple syrup, 1 tbsp butter, and 1/8 tsp salt. Stir constantly until nuts are dry and glossy, then transfer to plate and set aside.
• Wipe out skillet. Melt remaining 2 tbsp butter in skillet over medium heat. Add shallots, orange zest, and pinch of cayenne pepper. Cook, stirring occasionally, 2 minutes or until shallots are softened. Stir in flour until combined, then add green beans. Add chicken broth, orange juice, and sage. Increase heat to medium-high, cover, and cook until beans are crisp-tender (about 4 minutes).
• Uncover and cook about 4 minutes, until beans are tender and sauce has slightly thickened. Remove from heat. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans, and serve.

GREEN BEANS WITH CREAMY PISTACHIO SAUCE

Steps:

• Place green beans and salt in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, until tender, stirring occasionally, 5-8 minutes. Drain and remove from pan., In the same pan, melt butter over medium heat. Add pistachios; cook and stir until pistachios begin to brown, 1-2 minutes. Stir in evaporated milk; bring to a boil. Cook until sauce is slightly thickened, 2-4 minutes. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste.

ORANGE GLAZED GREEN BEANS

Steps:

• Trim beans and break into 1 inch lengths, wash.
• In medium saucepan bring water and garlic to a boil.
• Add green beans, reduce heat to low, cover and simmer for 10 to 15 minutes or until beans are crisp tender.
• If any water remains at end of cooking, drain and return beans to pan.
• Turn up heat to medium add remaining ingredients and heat to boiling, stirring occasionally.
• Serve immediately.