Beans with cashews stewed in orange juice
4 servings
30 minutes
Beans stewed in orange juice with cashews is a vibrant Mediterranean dish that combines the tender texture of beans with the rich flavor of citrus and nutty crunch. The origins of this recipe can be found in the culinary traditions of the Mediterranean region, where fresh, natural ingredients play a key role. Orange juice gives the beans a sweet-sour note, while roasted cashews add a touch of creamy nuttiness. The dish is light yet has a rich flavor that pairs wonderfully with white wines, aromatic herbs, and fresh salads. It’s an ideal option for a light dinner or as a side dish for fish and poultry. Beans stewed in orange juice not only delight the palate but also provide health benefits due to their richness in vitamins and antioxidants.
1
Heat butter in a pan, add chopped cashews and red pepper flakes, and fry for 2 minutes. Then transfer to a plate and set aside.
- Unsalted butter: 2 tablespoons
- Cashews: 70 g
- Red pepper flakes: pinch
2
Wipe the pan with a paper towel and heat olive oil over medium heat. Add chopped shallot and cook for 5 minutes until soft. Trim the ends and add the beans to the pan along with orange juice. Cover with a lid, reduce heat, and simmer for 15-20 minutes, stirring occasionally until the beans are tender.
- Olive oil: 2 tablespoons
- Shallot: 1 head
- Green beans: 450 g
- Orange juice: 0.8 glass
3
Remove from heat, season with salt and pepper, and sprinkle with cashews on top.
- Salt: to taste
- Ground black pepper: to taste
- Cashews: 70 g
