Go Back

Green Beans with Cranberries and Pecans

Green beans with cranberries and pecans are cooked in a skillet until crisp-tender, then tossed with buttery toasted pecans and sweet dried cranberries. This colorful side dish is ready in about 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup pecans halves
  • 1.5 lb green beans fresh, trimmed
  • 2 tbsp butter unsalted
  • 0.25 cup water
  • 0.75 tsp salt kosher
  • 0.25 tsp black pepper
  • 0.5 cup cranberries dried

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat a 12-inch skillet over medium heat and toast the pecans, stirring often, for 3 to 4 minutes until fragrant. Transfer them to a plate.
  2. Add the butter to the skillet and melt over medium-high heat.
  3. Add the green beans, water, salt, and pepper and toss to coat.
  4. Cover and cook for 5 minutes.
  5. Uncover and cook, stirring occasionally, for 3 to 5 minutes until the beans are crisp-tender and the water has evaporated.
  6. Stir in the cranberries and cook for 1 minute.
  7. Remove the skillet from the heat and stir in the toasted pecans.

Notes

Toast the pecans until fragrant, watching closely so they do not burn. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the beans can lose their crisp-tender texture. For a dairy-free version, use a plant-based butter substitute.