Tasty Tuesday

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Sauted Green Beans with Cranberries and Pecans

Ingredients:

2/3 cup (about 3 ounces) dried cranberries

1-1/4 cups fresh orange juice

2/3 cup (2 ounces) toasted pecans

3/4 pound sweet potatoes, peeled and cut into 1/4-inch dice

1/4 cup maple syrup

1/2 teaspoon plus 1/4 cup kosher salt; more as needed

1/4 teaspoon freshly cracked black pepper; more as needed

1 to 1-1/4 pounds fresh green beans, rinsed well, stem ends trimmed

3 ounces (6 tablespoons) unsalted butter

2 tablespoons finely chopped fresh sage 

 

Instructions:

Step 1: Heat the oven to 350 degrees F. Put the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.

 

Step 2: Increase the oven temperature to 450 degrees F. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 teaspoon salt, and the black pepper. Spread the potato pieces on a rimmed baking sheet, stirring occasionally, until just tender, 10 to 15 minutes. Set aside

Step 3: Meanwhile, bring 4 quart water and the 1/4 cup salt to a boil in an 8-quart pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.

Step 4: When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

Make Ahead:
You can make this recipe up to 4 hours ahead, stopping after you par-cook the green beans. Plunge the hot green beans into an ice bath to stop the cooking, drain well in a colander, and set aside until ready to proceed with the recipe.

Recipe adapted slightly from the recipe.com website