I know that photo doesn’t excite you. But I assure you, this is an exciting recipe. When you’re sitting down to your meal on Thursday, so tired from cooking that you can barely eat, do you really want to be bargaining with your five-year-old about eating his beans before he can have pumpkin pie? Yeah. Me neither.
Don’t worry. I’ve got you covered. My kids say these beans taste like candy, and even ask for seconds.
Not only do they taste yummy, but they come together in a jiffy. If you prep the beans the day ahead, and mix up your sauce beforehand, you’ll have them on the table in less time than it takes the kids to get washed up.
For the month of November we’ve been talking allergen-friendly Thanksgiving dishes. Here’s the complete round-up, just in case you missed something:
- Roasted Sweet Potatoes and Apples
- Classic Orange Ginger Cranberries
- Cherry Pecan Stuffing (or Wild Rice Casserole)
Add a turkey (make sure it’s gluten-free) and a fruit pie with an almond meal crust and, my friends, you have just put together an allergen-friendly Thanksgiving feast. And I assure you that the allergen-eaters won’t miss the gluten and dairy.
Source: long forgotten, but maybe it was this one?
- 1 pound fresh green beans
- 1⁄2 cup fresh-squeezed orange juice
- 2 Tbs dry sherry
- 1 tsp maple syrup
- 1⁄8 tsp ground allspice
- 1⁄4 tsp salt
- black pepper
- 1 tsp arrowroot powder (or other thickener)
- Rinse and trim the green beans. Steam in a vegetable steamer until tender, about 5-7 minutes.
- Combine the orange juice through the pepper in a small saucepan and heat. Mix the arrowroot powder with 1 Tbs of water. When the orange juice mixture is simmering, whisk in the arrowroot mixture. Cook for only a minute or two longer, until the sauce is smooth and slightly thickened.
- Place the beans in a serving dish and toss with the sauce.