If my green beans are small, I prefer to leave them whole.  I think the dish is more attractive that way.  My sous chef for this photo was my sister, Scotty.  She prepared the green beans for me.  I was busy cooking & talking to her, but not watching what she was doing.  When she gave me the green beans to cook, they were already broken into pieces.    No real problem; the green beans taste just as good when broken into pieces as they do when left whole.  Scotty is amazing.  She goes to a daytime ARC school, “Sugarberry” & absolutely loves it.  When she comes home to us after “school”, she likes to be my sous chef & is really a great help.  She doesn’t cook, but can “get the butter & eggs” or “bring the salt & pepper”, or “put the milk back in the refrigerator”, etc.  This is a super, timesaving help to me, plus it gives her feelings of self-worth.  She & I have a WIN-WIN situation.

½ cup lightly salted cashew nuts
2 T. butter or margarine
Scant ¼ tsp. crushed red pepper flakes
½ cup orange juice
½ cup water
½ tsp. salt, additional salt may be needed
1 lb. small green beans, ends snapped off



Chop the cashews into fine pieces. In a large skillet, heat the butter to medium-high; then add the cashews & crushed red pepper flakes.  Stir constantly & cook about 1 ½ minutes or until butter is golden brown.  Place this mixture in a small bowl, & set aside.  Bring the skillet back to medium-high heat & add the orange juice, water, salt, & green beans; then cover & reduce heat to a simmer.  Stirring occasionally, allow the green beans to simmer for about 20 minutes or until tender.  Uncover & continue to simmer if there is too much liquid left.  There should be almost no liquid left when ready to serve. Add the cashew mixture & toss to blend green beans & cashews. Taste for salt & add, if needed.  Serve hot.  Serves: 4 to 6.


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