Farmers Daughter Herbs

green-beans-w-orange-pecans 3/4 cup pecans, chopped coarse

3 tbsp. unsalted butter

2 tbsp. maple syrup

Salt and Pepper

2 tbsp. finely chopped Fresh Chives

2/3 tsp. grated orange zest

pinch of cayenne pepper

2 tsp. all-purpose flour

1-1/2 lbs. green beans, trimmed

2/3 cup low sodium chicken broth

1/3 cup orange juice

1 tsp. minced Fresh Sage

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Toast pecans in 12 inch nonstick skillet over medium-high heat, stirring occasionally, until fragrant, about 3 minutes. Off heat, stir in 1 tbsp. butter, maple syrup and 1/8 tsp. salt. Return skillet to medium heat and cook, stirring constantly, until nuts are dry and glossy, about 45 seconds; transfer to plate and set aside.

Wipe out skillet. Melt remaining 2 tbsp. butter in skillet over medium heat. Add chives, orange zest and cayenne, and cook, stirring occasionally, about 2 minutes. 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, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans and serve.

Makes 8 servings.