This festive holiday side was recently featured in Southern Living. I have two problems with the original recipe: 1) there is waaaaay too much vinaigrette called for in the original recipe (I ultimately used about 1/3 of the recipe) and 2) the original recipe says to chill and serve cold. I like room temp or hot green beans, so I made mine accordingly.
GREEN BEANS WITH CITRUS & PECANS
Walnuts may also be substituted for the pecans. I had never used cane syrup before. I think that molasses can generally be substituted for the cane syrup here.
- 1 shallot, diced small
- 3/4 c. olive oil
- 1 tbsp. orange zest
- 1/3 c. fresh orange juice
- 1/3 c. fresh lemon juice
- 1/4 c. cane syrup
- 2 lb. green beans or haricot verts (very thin green beans)
- 2 oranges, sectioned
- 1/2 c. chopped, toasted pecans
1. Whisk together first six ingredients (through cane syrup) and add salt and pepper to taste. Set aside.
2. Cook green beans until crisp-tender and drain.
3. Pat beans dry with paper towels. Place beans and orange sections in a zip-top plastic bag. Add vinaigrette (I would only recommend adding a few tbsp.) and seal bag.
4. Turn bag several times to coat beans and oranges.
5. Serve topped with pecans.