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Green Beans with Citrus and Pecans

Photo: Jody Horton; Styling: Heather Chadduck Hillegas

 

Hands-on time 20 mins
Total time 2 hrs, 20 mins
Yield Makes 6 to 8 servings
A citrus vinaigrette adds fresh zing to crisp-tender green beans.

Ingredients

  • 1 shallot, diced
  • 3/4 cup olive oil
  • 1 tablespoon orange zest
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/4 cup cane syrup
  • 2 pounds haricots verts (thin green beans)
  • 2 oranges, sectioned
  • 1/2 cup chopped toasted pecans

How to Make It

  1. Whisk together first 6 ingredients. Add salt and pepper to taste.

  2. Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

  3. Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.