Green Beans With Cranberries And Pecans Recipes

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Roasted Green Beans with Walnuts, Lemon and Cranberries image

Provided by Food Network

Time 35m

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds green beans, trimmed
1/2 cup sliced shallots
2 tablespoons walnut or olive oil
1/2 teaspoon finely grated lemon zest
1/2 cup Diamond of California® shelled walnuts
1/3 cup dried cranberries
1/4 cup water
2 tablespoons fresh lemon juice
1/4 cup Italian parsley leaves (optional)
Lemon wedges (optional)

Steps:

Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

CRANBERRY PECAN SALAD

Cranberry Pecan Salad image

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

Provided by STACY38

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g

CHEF BILL'S GREEN BEAN ALMONDINE WITH CRANBERRIES

Chef Bill's Green Bean Almondine with Cranberries image

This is a wonderfully flavored side item, served with your favorite meat or veggie plate. Serve warm.

Provided by Billy Lee Cuthbertson Jr

Categories Side Dish Vegetables Green Beans

Time 10m

Yield 2

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 cup green beans
½ teaspoon garlic powder, or to taste
salt to taste
2 tablespoons sliced almonds
2 tablespoons sweetened dried cranberries (such as Craisins®)
1 splash orange juice
ground white pepper

Steps:

Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.

Nutrition Facts : Calories 133.5 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 8.9 g, Fiber 2.7 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 295.5 mg, Sugar 7.3 g

GREEN BEANS WITH CARAMELIZED PECANS

Green Beans with Caramelized Pecans image

Provided by Gina Marie Miraglia Eriquez

Categories Nut Side Sauté Christmas Thanksgiving Pecan Green Bean Christmas Eve Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

1/2 cup pecan halves and pieces (2 ounces)
2 1/2 pounds green beans, trimmed
5 tablespoons unsalted butter
1/3 cup shallot, finely chopped (about 2 medium)
3 tablespoons packed light brown sugar
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

Heat oven to 350°F with rack in middle.
Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

GREEN BEANS WITH PECANS

Green Beans with Pecans image

I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do." Pecans, a splash of orange and maple syrup make this side dish something extra-special! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 cup chopped pecans
2 tablespoons maple syrup
1/8 teaspoon salt
BEANS:
1/4 cup finely chopped shallots
2 tablespoons butter
2 teaspoons all-purpose flour
1/2 teaspoon grated orange zest
Dash cayenne pepper
1-1/2 pounds fresh green beans, trimmed
2/3 cup reduced-sodium chicken broth
1/3 cup orange juice
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

Nutrition Facts : Calories 192 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.

GREEN BEANS WITH DRIED CRANBERRIES

Green Beans with Dried Cranberries image

Dried cherries can be used in place of the tart cranberries.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 4

Ingredients

1 1/2 pounds trimmed green beans
Extra-virgin olive oil
1/2 cup dried cranberries
Coarse salt

Steps:

Steam green beans in 3/4 inch boiling water until tender, about 6 minutes. Drain; transfer to a serving dish. Drizzle with olive oil, and toss with cranberries. Season with salt.

MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS

Mixed Greens with Dried Cranberries and Toasted Pecans image

Provided by Food Network

Categories side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup pecans
4 cups romaine lettuce, torn into small pieces
4 cups mesclun (mixed baby greens), washed and spun dry
1/2 cup slivered red onion
About 1/3 cup Lemon-Soy Dressing, recipe follows
4 tablespoons dried cranberries
1 large garlic clove, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons tamari soy sauce
1/8 teaspoon salt
Generous seasoning freshly ground pepper
1/2 cup mild-flavored olive oil

Steps:

Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

CRANBERRY GREEN BEANS

Cranberry Green Beans image

Green beans are one of my family's favorite vegetables, so I'm always looking for new ways to serve them. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) frozen French-style green beans, thawed and drained
1/2 cup dried cranberries
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/4 cup sliced almonds, toasted

Steps:

Preheat oven to 350°. Combine beans and cranberries in an ungreased 8-in. square baking dish. In a bowl, mix oil, brown sugar, vinegar and thyme. Drizzle over bean mixture; toss to coat., Bake, uncovered, 20 minutes. Stir; bake until beans are tender, 5-10 minutes longer. Sprinkle with almonds.

Nutrition Facts : Calories 197 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 4g fiber), Protein 3g protein.

EASY GREEN BEANS AND CRANBERRIES

Easy Green Beans and Cranberries image

Easy green beans and cranberries - perfect for a side dish that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 bag (1 pound) frozen cut green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
2 tablespoons honey
1/4 cup bacon flavor bits or chips

Steps:

Cook beans as directed on bag, adding orange peel before cooking; drain.
Stir in cranberries and honey. Top with bacon bits.

Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 23 g, TransFat 0 g

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

Green Beans with Pecans, Lemon and Parsley image

Provided by Michael McLaughlin

Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Lemon Pecan Green Bean Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 pounds green beans, trimmed, halved crosswise
5 tablespoons butter
3/4 cup chopped pecans
4 teaspoons minced lemon peel (yellow part only)
1/3 cup finely chopped fresh Italian parsley

Steps:

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

GREEN BEANS WITH TOASTED PECANS

Green Beans with Toasted Pecans image

Nutty green beans make the perfect side for whatever main dish is on the menu.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

Ingredients

1/2 cup pecans, coarsely chopped
3/4 pound green beans, stem ends removed
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.
Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.
Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with pecans.

Nutrition Facts : Calories 149 g, Fat 13 g, Fiber 4 g, Protein 3 g

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