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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.

~1½ pounds fresh green beans, trimmed and snapped
¼ cup fresh orange juice (1 small orange)
2 tablespoons Dijon mustard
2 teaspoons light brown sugar
4 tablespoons unsalted butter
1 medium red onion, very thinly sliced
½ teaspoon dried thyme
1 teaspoon salt (or more to taste)
1 teaspoon black pepper

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.

Notes:

 

 

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