Green Beans with Nuts and Cranberries

A summer-fresh taste in minutes, really. Nutritionally, it is a bit on the high side fat content-wise, but you can justify it as a side dish with a nice grilled protein… fish or chicken would go well. By the way, I thought I did a pretty awesome job with the picture on this one. I am getting better and better. Who knew I had a knack for photography? I digress.

Green Beans with Nuts and Cranberries


  • 1.5 lbs. green beans, trimmed
  • 1/2 cup roasted nuts, unsalted mix (I prefer to roast it myself with what I have at home)
  • 2 Tbsp olive oil
  • 1/2 cup dried cranberries
  • Salt and pepper

Bring a large pot of water to boil. Add one tablespoon of salt and the green beans and cook until tender, 4-5 minutes. Transfer to a large bowl filled with ice water to stop the cooking.

If roasting the nuts you got, put the nuts in a non-stick pan over low heat. Roast, stirring occasionally while the beans are cooking, for about 4-5 minutes.

In a large bowl, combine the nuts, the olive oil and the cranberries.

Drain the green beans. Pat dry them with paper towes as you transfer them to the large bowl with the nut mixture. Toss to coat. Adjust taste with salt and pepper, and possibly some red pepper flakes. You can serve this warm or at room temperature. I wouldn’t recommend putting it in the fridge before serving. The flavors will get lost.

Makes 8 servings.

Here are the nutritional facts:

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