Nutty Onion Green Beans
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 lb fresh green beans, cut in half
- 1 small red onion, sliced and separated into rings
- 1⁄3 cup chopped pecans
- 3 tablespoons butter or 3 tablespoons margarine
- 2 tablespoons brown sugar
- 2 tablespoons orange juice
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
directions
- Place beans in a saucepan and cover with water; bring to a boil.
- Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside.
- In a skillet, cook onion and pecans in butter until onion is tender.
- In a small bowl, combine the brown sugar, orange juice, mustard and salt; stir into the onion mixture.
- Cook 2-3 minutes longer or until sauce begins to thicken.
- Stir in beans; heat through.
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Reviews
-
We make something similar, adapted from a recipe my aunt found in a magazine. My partner does not eat pecans, so we use diced walnuts. The proportions I use are 1/2 bag frozen green beans (or 2 c. fresh if available), 1/4 c. red onion (cut into small strips), 1/4 c. diced walnuts, a little butter to cook them in, 2 T. ea. brown sugar and OJ, and 1/4 t. each ground mustard and salt. I often make larger batches and this has gone over very well at Christmas, etc. If anyone finds a good way to reduce the sugar without throwing the flavor off, I'd love to hear it.
RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.