Green Beans with Cranberries and Pecans
User Reviews
5
Green Beans with Cranberries and Pecans
Description
This recipe prepares fresh green beans trimmed and blanched briefly in boiling water to soften while preserving their bright color and texture. After cooling, the green beans are cooked in a skillet with neutral oil and butter, then combined with finely chopped garlic and dried cranberries. The mixture is sautéed for a few minutes until heated through, allowing sweet and tart notes from the cranberries to meld. Separately, pecans are toasted in a dry pan over medium heat until fragrant and slightly darkened, then added to the beans. Light seasoning with salt and black pepper adjusts the taste.
The result is a warm side dish featuring tender-crisp green beans, bursts of fruitiness from cranberries, and crunchy, toasted pecan pieces. The combination provides texture contrast and layered flavors that complement various main courses.
The dish benefits from careful selection of even-sized green beans for uniform cooking and attention during pecan toasting to prevent burning. An ice bath after blanching can be used to maintain the green beans' vivid appearance. Alternative nuts like toasted cashews, walnuts, or slivered almonds can replace pecans, and dried currants or golden berries serve as substitutes for cranberries. Adding sautéed mushrooms or onions is another variation. A squeeze of fresh lemon or tangerine juice brightens the flavors before serving.
Leftovers store well refrigerated for 3-4 days and reheat gently in a skillet until warmed through.
Ingredients
- 5 tablespoons pecans
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 teaspoon butter
- 1 pound green beans washed and trimmed, fresh, 450 grams
- 3 tablespoons dried cranberries
- 1 clove garlic finely chopped
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Heat a dry frying pan over a medium heat, add the pecans (no oil) and cook, stirring often, for about 3 minutes until they just begin to toast and darken slightly. Set aside.
- Meanwhile, heat a pan of boiling water, add the trimmed green beans and boil (blanche) for 3 minutes. Drain and run under cold water to cool.
- Heat the oil and butter in a frying pan or skillet, over a medium/high heat then stir in the green beans, cranberries and garlic. Cook, stirring often, for 3-4 minutes or until the beans are heated through. Season with the salt and pepper, add the pecans, stir well and cook for a further minute.
Notes
- Choose green beans that are uniform in size and free of blemishes to ensure even cooking.
- Watch pecans closely while toasting, as they can burn quickly if unattended.
- Blanching the green beans keeps them tender yet crisp and preserves color; an ice bath can immediately stop cooking.
- To vary the dish, try toasted cashews, walnuts, or slivered almonds instead of pecans, and dried raisins, currants, or golden berries in place of cranberries.
- Add sautéed mushrooms or onions to introduce extra vegetables and flavor.
- A squeeze of lemon or tangerine juice before serving adds a fresh citrus note.
- Store leftovers in an airtight container refrigerated up to 3-4 days; reheat gently on medium heat until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 16mg | 1% |
| Potassium | 298mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 14mg | 16% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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