I believe the person I obtained this from mentioned that it was a Fine Cooking magazine recipe. It is yummy.
1 1/2 lbs. green beans
2 tablespoons orange juice (about 1/2 an orange)
1 tablespoon dijon mustard
1 teaspoon brown sugar
2 tablespoons unsalted butter
1 small red onion, very thinly sliced
1/3 cup chopped pecans
1/2 teaspoon or more course salt
freshly ground black pepper
1/2 teaspoon lightly chopped fresh thyme
Cook beans until al dente.
Whisk together the orange juice, sugar and mustard in a small bowl.
Melt the butter over medium heat in a large skillet. Add the red onions and pecans. Toss to coat. Saute over medium heat until onions are slightly caramelized . . .approximately 8 to 10 minutes.
Add green beans, salt, pepper and thyme.
Add the mustard mix, turn heat down to medium low and toss to combine until reheated and the sauce begins to thicken (approximately 1-2 minutes).
1 1/2 lbs. green beans
2 tablespoons orange juice (about 1/2 an orange)
1 tablespoon dijon mustard
1 teaspoon brown sugar
2 tablespoons unsalted butter
1 small red onion, very thinly sliced
1/3 cup chopped pecans
1/2 teaspoon or more course salt
freshly ground black pepper
1/2 teaspoon lightly chopped fresh thyme
Cook beans until al dente.
Whisk together the orange juice, sugar and mustard in a small bowl.
Melt the butter over medium heat in a large skillet. Add the red onions and pecans. Toss to coat. Saute over medium heat until onions are slightly caramelized . . .approximately 8 to 10 minutes.
Add green beans, salt, pepper and thyme.
Add the mustard mix, turn heat down to medium low and toss to combine until reheated and the sauce begins to thicken (approximately 1-2 minutes).