Cranberry Pecan Green Beans make a fresh, colorful side dish for Thanksgiving, Christmas, or any fall dinner.
The green beans stay crisp-tender, and the toasted pecans add a nice crunch without making the dish feel heavy. Dried cranberries bring a little sweetness, and the maple balsamic coating gives everything a lightly tangy finish.
This is also a great holiday side when oven space is limited. You’ll need a large pot for the green beans and a skillet for the rest, so the whole recipe stays on the stovetop and is ready in about 25 minutes.
The flavors are balanced rather than overly sweet, which makes these green beans easy to serve with turkey, ham, chicken, or other holiday favorites.
The cranberries and pecans dress them up just enough for a special meal without adding much extra work.
Why You’ll Love This Cranberry Pecan Green Beans
No Oven Space Needed
Everything is prepared on the stovetop. That can be particularly helpful during a holiday meal when the oven is already spoken for.
Ready in 25 Minutes
This isn’t a side dish that needs much advance planning. The beans cook quickly, and the skillet portion only takes several more minutes.
Plenty of Texture
The beans stay crisp-tender instead of becoming soft. Toasted pecans add crunch, and the dried cranberries give you a chewy bite here and there.
Works for More Than Thanksgiving
The cranberries and pecans certainly make sense for Thanksgiving, but the colors are also right at home on a Christmas dinner table. It’s an easy side to carry through the whole holiday season.
Ingredient Substitutions
Green Beans
Frozen whole green beans can work when fresh aren’t available. Thaw and drain them well, and skip the boiling step since they’re already blanched.
Pecans
Chopped walnuts are the easiest substitute. They have a slightly different flavor but still give the dish plenty of crunch.
Dried Cranberries
Dried cherries are a good alternative if you want to keep the sweet-tart flavor. Raisins will also work, although they’ll make the flavor a little sweeter and less tart.
Shallot
Use a small amount of finely chopped red onion or yellow onion in place of the shallot.
Maple Syrup
Honey can replace the maple syrup in the same amount.
Balsamic Vinegar
Apple cider vinegar can be substituted, but it has a sharper flavor. Start with a little less and add more if needed.
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Cranberry Pecan Green Beans
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Ingredients
- 1½ pounds fresh green beans trimmed
- 1 tablespoon olive oil
- 1 small shallot thinly sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Bring a large pot of water to a boil.
- Add the green beans and cook for 4 to 5 minutes, or until crisp-tender.
- Drain the green beans well and set aside.
- Heat a large skillet over medium heat.
- Add the pecans and cook for 2 to 3 minutes, stirring frequently, until lightly toasted and fragrant.
- Transfer the pecans to a plate.
- Add the olive oil and shallot to the skillet and cook for 2 to 3 minutes, or until the shallot softens.
- Add the garlic and cook for 30 seconds.
- Add the green beans, salt, and black pepper and cook for 2 to 3 minutes, stirring occasionally, until heated through.
- Add the dried cranberries, maple syrup, and balsamic vinegar and stir until the green beans are evenly coated.
- Remove the skillet from the heat.
- Stir in the toasted pecans and serve warm.
Notes
Tips and Tricks
Watch the green beans – Cook them just until crisp-tender. They’ll spend a few more minutes in the skillet, so you don’t want them completely soft after boiling. Keep an eye on the pecans – Nuts can go from toasted to burned quickly. Stir them frequently and transfer them out of the hot skillet as soon as they’re fragrant. Drain the beans well – Excess water can thin out the maple balsamic mixture and keep it from coating the beans properly. Wait on the pecans – Stir them in after removing the skillet from the heat so they keep more of their crunch.Storing and Reheating
Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Stovetop – Reheat the green beans in a skillet over medium-low heat until warmed through. This method does the best job of keeping their texture. Microwave – Microwave individual portions in short intervals until warm. The pecans will soften somewhat, but it works well when you need a quick serving.Nutrition
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