Pecan and Citrus Haricots Verts

In Foodie Tips & Tidbits by Christine McKellar

Now, here’s a zesty and refreshing, citrus-centered alternative to the traditional green bean casserole. Thin green beans and pecans add crunch and the ripe oranges add the zest.


Pecan and Citrus Haricots Verts


1 shallot, diced

3/4 cup olive oil

1 tablespoon orange zest

1/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/4 cup cane syrup

2 pounds haricots verts (thin green beans)

2 oranges, sectioned

1/2 cup chopped toasted pecans



1. Whisk together first 6 ingredients. Add salt and pepper to taste.
2. Cook green beans in boiling salted water to cover, stirring occasionally, 3 to 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
3. Pat beans dry with paper towels. Place beans and orange segments in a zip-top plastic freezer bag; add vinaigrette, and seal bag. Turn bag to coat beans and oranges. Chill 2 hours. Sprinkle with pecans before serving.

Contributed by Jane Kircher-Riverside, CA.