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1
Prepare all ingredients and have them ready before starting to cook.
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2
Heat a non-stick skillet over medium high heat.
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3
Dry roast the pecans in the skillet, stirring frequently until they start to become fragrant, about 3 minutes.
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4
Remove from heat and add 1 tablespoon of butter, the maple syrup and 18 teaspoon of salt.
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5
Place skillet back on the heat and stir constantly until the nuts are dry, about 60 seconds.
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6
Reduce heat to medium, remove pecans to a plate and wipe out the skillet.
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7
Place the skillet back on the heat and add the remaining butter.
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8
When melted add the shallots, orange zest and cayenne pepper to taste.
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9
Cook shallots until beginning to soften about 2 or 3 minutes.
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10
Add the flour and stir, add the green beans and toss.
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11
Add the chicken stock, orange juice and minced sage; stir/toss together and increase the heat to medium-high.
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12
Cover and cook until the beans are just beginning to soften but are still crisp on the inside, about 5 minutes.
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13
Reduce heat to medium.
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14
Uncover and continue cooking, stirring occasionally until the sauce thickens and the beans are cooked to tender crisp, about 3 to 4 minutes.
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15
Remove from heat, taste and adjust seasoning (salt and black pepper).
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16
Transfer to a serving dish and sprinkle with the pecans.
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17
Serve to rave reviews.
