GREEN BEANS WITH PECANS AND MAPLE VINAIGRETTE
Provided by Liza A
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, and then chop roughly.
- Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
- In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.
MAPLE-GLAZED GREEN BEANS
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 302mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 4g fiber), Protein 4g protein.
GREEN BEANS WITH MAPLE-DIJON VINAIGRETTE
The maple-Dijon vinaigrette makes these beans sweet, sharp, and delicious.
Provided by Dave
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Combine olive oil, red wine vinegar, Dijon mustard, and maple syrup in a bowl. Whisk until smooth.
- Place green beans into a pot and cover with salted water; bring to a boil and cook for no more than 3 minutes. Remove from heat and drain.
- Toss green beans in dressing mixture or serve with dressing on the side.
Nutrition Facts : Calories 206.3 calories, Carbohydrate 11 g, Fat 18.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 2.5 g, Sodium 70 mg, Sugar 3.6 g
GREEN BEANS WITH PECANS
I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do." Pecans, a splash of orange and maple syrup make this side dish something extra-special! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.
Nutrition Facts : Calories 192 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.
GREEN BEANS WITH MAPLE-PECAN BUTTER
Provided by Kent Rathbun
Categories Mixer Vegetable Side Sauté Thanksgiving Pecan Green Bean Fall Maple Syrup Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
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.
GREEN BEANS WITH PECANS & MAPLE VINAIGRETTE RECIPE
Provided by á-4147
Number Of Ingredients 7
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 CARAMELIZED PECANS
Provided by Gina Marie Miraglia Eriquez
Categories Nut Side Sauté Christmas Thanksgiving Pecan Green Bean Christmas Eve Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F with rack in middle.
- Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
- Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
- Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
- Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
- Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.
GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
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