1 tablespoon unsalted butter
1/4 cup lightly salted cashews, chopped fine
1/8 teaspoon red pepper flakes
2 tablespoons olive oil
1 shallot, minced
1 pound green beans, ends trimmed
3/4 cup orange juice
1/4 teaspoon minced thyme
Freshly ground black pepper
In a large skillet over low heat, melt the butter. Add the cashews and red pepper flakes and cook, stirring, until golden, about 2 minutes. Transfer cashews to a small bowl and set aside.
Wipe the skillet clean using a wad of paper towels. Increase the heat to medium. Add the oil and heat until shimmering. Add the shallot and cook until golden, about 1 minute. Add the beans and juice. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beans are tender but still offer some resistance to the bite, 15 to 20 minutes. Sprinkle with the thyme and season with salt and pepper to taste.
Transfer the beans to a serving dish. Top with the buttered cashews. Serve immediately.