Green Beans With Orange Essence And Toasted Pecans

• 3/4 cup pecans, coarsely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 2 shallots, minced
• 2/3 teaspoon orange zest
• 1 pinch cayenne pepper
• 2 teaspoons all-purpose flour
• 1 1/2 lbs green beans
• 2/3 cup chicken broth
• 1/3 cup orange juice
• 1 teaspoon fresh sage, minced
• salt & pepper

1. 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.
2. 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).
3. 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.

pecans, unsalted butter, maple syrup, shallots, orange zest, cayenne pepper, flour, green beans, chicken broth, orange juice, fresh sage, salt

Taken from www.food.com/recipe/green-beans-with-orange-essence-and-toasted-pecans-509968 (may not work)