Orange Green Beans with Buttered Cashews

2 Tbsp. unsalted butter


½ c. lightly salted cashews, chopped fine (finely chopping the cashews helps them cling to the beans)

1/8 tsp. red pepper flakes

¾ c. orange juice

1 pound green beans, stem ends snapped off

Heat butter in large skillet over medium-high heat until foaming.  Add cashews and pepper flakes and cook, stirring constantly, until butter turns golden brown, about 1 ½ min.  Transfer nuts to small bowl and set aside.  Wipe out skillet and set over medium-high heat.  Add orange juice and ½ tsp. salt; bring to boil.  Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes.  Remove lid; simmer briskly to reduce liquid if necessary.  Adjust seasonings with salt.  Transfer beans to serving dish and sprinkle evenly with cashews.  Serves 4


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