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Orange-Dijon Green Beans
This recipe from Gourmet magazine really transforms ordinary green beans (not that there is anything wrong with ordinary green beans) into a very special side dish. Someone always comments on them whenever I serve it to our guests.
Cook the beans in boiling water until just tender, about 5 minutes. Drain in a colander, rinse with cold water and drain again (this step can be done several hours ahead of time - keep in fridge if your not going to use them within 2 hours.)
Whisk together the orange juice, mustard and brown sugar and set aside. Melt the butter in a large nonstick skillet over medium heat. Add the onions and toss to coat. Turn heat to medium-high and sauté, stirring often, until onions begin to brown, about 10 minutes.
Add the beans, thyme, salt, pepper and the mustard mixture. Immediately turn the heat down to medium-low and cook until the sauce begins to thicken. Toss to combine the beans with the sauce. Continue to cook until the beans are thoroughly coasted and heated through, about 1-2 minutes. Adjust for S&P and serve.
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