Orange Green Beans with Buttered Cashews

Published June 1, 2004.

Why this recipe works:

We wanted to find a simple, versatile hands-off method to preparing a green bean side dish, and our Orange Green Beans with Buttered Cashews recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply… read more

We wanted to find a simple, versatile hands-off method to preparing a green bean side dish, and our Orange Green Beans with Buttered Cashews recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender—and they’re difficult to overcook. Green beans lose their bright green color when braised, but they pick up lots of flavor—a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. It should be noted, however, that braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming—so don’t use them in this Orange Green Beans with Buttered Cashews recipe.

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Serves 4

Finely chopping the cashews helps them cling to the beans.

Ingredients

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