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Parve
Easy
10 Servings
Allergens 
50 Minutes
Diets
These green beans are infused with a light citrus flavor that’s perfectly complemented by the maple-flavored pecan crunch. An unforgettable dish that you will enjoy preparing, serving, and eating.
1 and 3/4 pounds (800 grams) frozen string beans
1 tablespoon Zeta Lemon Infused Olive Oil (see tip)
1 small onion, finely diced
2 tablespoons flour (I used whole wheat pastry)
1 teaspoon finely grated orange zest, or to taste
1 teaspoon parve chicken soup mix, dissolved in 2/3 cup water
1/3 cup orange juice
1/4 teaspoon dried sage (1/2 teaspoon for a stronger flavor)
dash cayenne pepper
1/4 – 1/2 teaspoon salt, or to taste
pinch or 2 black pepper
1 tablespoon Gefen Olive Oil
3/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
2 tablespoons Gefen Maple Syrup
1/8 teaspoon Haddar Kosher Salt
Cook frozen string beans in a little salted water just until tender crisp. Drain and set aside. Keep covered.
In a large frying pan, heat one tablespoon olive oil for the crunch. Add the pecans and walnuts; cook over medium heat until toasted, about four minutes.
Stir in maple syrup and salt. Cook and stir for three to three and a half minutes or until pecans are glossy and fragrant. Turn onto parchment paper to cool.
Wipe out the frying pan and heat the lemon-infused olive oil. Add onion and sauté until tender. Add the flour and stir until onion is coated. Add the remaining ingredients and stir with a whisk until thickened and smooth. Remove from heat.
Mix string beans into sauce and stir until lightly coated. Transfer to a serving bowl and sprinkle with nuts.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Made it as a Thanksgiving side dish, and it was easy to make and delicious to eat! Has a pretty winning flavor combination that I regularly enjoy with green beans, which is citrus and nuts. I normally use almond slivers, brown butter, and orange zest with green beans, but I may have to try using this recipe more often!