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Green Beans with Cranberries and Pecans

Green beans with cranberries and pecans are boiled until crisp-tender, then tossed in butter with toasted nuts, lemon juice, and dried cranberries. The bright green beans pair with warm, tart, and crunchy toppings for an easy holiday-style side dish.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 2 tsp kosher salt divided
  • 1.5 lb fresh green beans trimmed
  • 0.5 cup pecan halves
  • 2 tbsp unsalted butter
  • 0.33 cup dried cranberries
  • 1 tbsp lemon juice
  • 0.25 tsp black pepper freshly ground

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

  1. Bring 4 quarts water and 1 1/2 teaspoons of the salt to a boil in a 6-quart pot.
  2. Add the green beans and boil uncovered for 4 to 5 minutes, until bright green and crisp-tender.
  3. Drain the green beans well.
  4. Toast the pecans in a dry 12-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant.
  5. Transfer the pecans to a plate.
  6. Melt the butter in the same skillet over medium heat.
  7. Add the drained green beans and toss for 2 to 3 minutes, until hot.
  8. Add the cranberries, toasted pecans, lemon juice, remaining 1/2 teaspoon salt, and black pepper.
  9. Toss for 1 minute, until the cranberries are warmed through.
  10. Serve.

Notes

For crisp-tender beans, drain them well after boiling before tossing them in the skillet. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use plant-based butter.