Posted 9:42 am Wednesday, November 14, 2012
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FRESH Ideas: Orange-Glazed Green Beans
INGREDIENTS
1 pound green beans, rinsed, ends trimmed
1/2 cup dried cranberries, chopped
1 cup orange juice, divided
1 sweet potato, peeled and small dice
3 tablespoons olive oil, divided
1/2 cup pecans pieces
1 tablespoon honey
DIRECTIONS
Boil a large pot of salted water. Add the green beans and blanch for 2 to 3 minutes until slightly tender. Remove the green beans to a bowl of ice water and set aside. This step can be done up to 2 days ahead of time. In a small bowl combine the cranberries and ¼ cup of orange juice. Let soak for 15 minutes then drain. In a sauté pan add 1 tablespoon of olive oil over medium heat. Sauté the sweet potato until soft.
Remove to a small bowl and set aside. In a large sauté pan add 2 tablespoons olive oil over medium heat. Add the pecans and stir until slightly toasted. Add the green beans, sweet potatoes, drained cranberries and orange juice. Toss until coated and bring to a simmer. Let simmer, while stirring constantly, until most of the liquid has evaporated. Remove from heat and keep warm until ready to serve. Time-Saving Tip: Blanch green beans up to three days in advance and refrigerate.
1 pound green beans, rinsed, ends trimmed
1/2 cup dried cranberries, chopped
1 cup orange juice, divided
1 sweet potato, peeled and small dice
3 tablespoons olive oil, divided
1/2 cup pecans pieces
1 tablespoon honey
DIRECTIONS
Boil a large pot of salted water. Add the green beans and blanch for 2 to 3 minutes until slightly tender. Remove the green beans to a bowl of ice water and set aside. This step can be done up to 2 days ahead of time. In a small bowl combine the cranberries and ¼ cup of orange juice. Let soak for 15 minutes then drain. In a sauté pan add 1 tablespoon of olive oil over medium heat. Sauté the sweet potato until soft.
Remove to a small bowl and set aside. In a large sauté pan add 2 tablespoons olive oil over medium heat. Add the pecans and stir until slightly toasted. Add the green beans, sweet potatoes, drained cranberries and orange juice. Toss until coated and bring to a simmer. Let simmer, while stirring constantly, until most of the liquid has evaporated. Remove from heat and keep warm until ready to serve. Time-Saving Tip: Blanch green beans up to three days in advance and refrigerate.
