Best 8 Green Beans With Dried Cranberries Recipes

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**Discover a delightful symphony of flavors with our collection of green bean recipes featuring dried cranberries. Embark on a culinary journey that transforms this simple vegetable into a vibrant and tantalizing side dish. From classic sautéed green beans with a hint of sweetness to a tangy cranberry-orange relish, each recipe offers a unique twist on this versatile ingredient. Explore the vibrant green beans paired with the tartness of dried cranberries, creating a delightful balance of flavors. Whether you prefer a quick and easy side or a more elaborate dish, our recipes cater to every taste and skill level. Prepare to elevate your next meal with these delectable green bean and dried cranberry creations.**

Let's cook with our recipes!

ROASTED GREEN BEANS WITH CRANBERRIES & WALNUTS



Roasted Green Beans with Cranberries & Walnuts image

Cranberries and walnuts dress up roasted green beans, making a lovely holiday side dish.

Provided by Jennifer Segal

Categories     Holidays

Yield 6-8

Number Of Ingredients 10

2 pounds fresh green beans, stem ends trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, peeled and sliced into quarters
1¼ teaspoons kosher salt
½ teaspoon ground black pepper
¼ teaspoon sugar
1 teaspoon lemon zest, from one lemon
2 teaspoons lemon juice, from one lemon
½ cup dried cranberries
½ cup walnuts

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the walnuts on the prepared baking sheet and bake until until fragrant, 5 to 10 minutes. Keep a close eye on the nuts so they don't burn. When cool enough to handle, transfer the nuts to a cutting board and coarsely chop. Place the foil back on the baking sheet (you'll use it for the green beans) and increase the oven temperature to 450°F.
  • Place the cranberries in a small heatproof bowl. Cover the cranberries with boiling water and set aside.
  • Directly on the foil-lined baking sheet, use a rubber spatula to toss the green beans with the olive oil, garlic, salt, pepper, and sugar. Roast the green beans for 15 minutes, then stir with a spatula to promote even cooking. Continue roasting until the beans are tender, slightly browned and just starting to shrivel, about 10 minutes more.
  • Drain the cranberries.
  • Add the lemon zest, lemon juice, drained cranberries, and toasted walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Nutrition Facts : Calories 104, Fat 5 g, Carbohydrate 15 g, Protein 2 g, SaturatedFat 1 g, Sugar 9 g, Fiber 4 g, Sodium 301 mg, Cholesterol 0 mg

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

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

THE BEST GREEN BEANS EVER



The Best Green Beans Ever image

Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound green beans
2 tablespoons bacon grease (can substitute 2 tablespoons butter)
2 cloves garlic, minced
1 large onion, chopped
1 cup chicken broth, plus more if needed
1/2 cup chopped red bell pepper
1/2 to 1 teaspoon kosher salt (can substitute regular table salt, use 1/4 to 1/2 teaspoon)
Ground black pepper

Steps:

  • Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
  • Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

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

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.

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

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.

GREEN BEANS WITH DRIED CRANBERRY-BALSAMIC GLAZE



Green Beans With Dried Cranberry-Balsamic Glaze image

I would think by now the French's Company would be sweating bullets over this particular recipe. Brussel sprouts for the green beans is another option. From deliciouslivingmag.com. *Update*: I subbed dried tart (not sweet) cherries for the cranberries and loved the flavor! Give it a go! cg 04-28-08

Provided by COOKGIRl

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs fresh green beans, trimmed (can use frozen beans that have been thawed to room temperature)
2 tablespoons butter
1 sweet onion, sliced (such as Walla Walla, Vidalia, etc.)
4 tablespoons dried cranberries
1 orange, juice and zest of, medium
2 tablespoons aged balsamic vinegar
3 tablespoons tangerine- pomegranate juice (such as PomWonderful, or a blend of cranberry and orange juices, read *NOTE)

Steps:

  • *NOTE: I used 1 tablespoon freshly squeezed tangerine juice, 1 tablespoon pomegranate syrup and 1 teaspoon sugar in place of the PomWonderful.
  • In a pot, steam green beans until fork-tender, 5 minutes for small green beans but as long as 15 minutes for larger green beans.
  • In a large skillet, melt butter; add sliced onions and cook over low heat until translucent. Turn up heat slightly and caramelize onions until golden, stirring occasionally, about 10 minutes.
  • Add dried cranberries, orange zest, orange juice, balsamic vinegar, and tangerine-pomegranate juice (or substitution). Simmer until liquid is reduced by half. Just before serving, add green beans; toss to coat and heat through.

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

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 TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE



Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette image

Provided by Diane Morgan

Categories     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     Low Cal     High Fiber     Vinegar     Dried Fruit     Walnut     Green Bean     Fall     Healthy     Low Cholesterol     Christmas Eve     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1/3 cup minced shallots
3 tablespoons plus 2 teaspoons Sherry wine vinegar
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper plus additional (for sprinkling)
1/3 cup dried tart cherries
1 1/2 pounds trimmed slender green beans (such as haricots verts)
1/2 cup walnuts, toasted , chopped

Steps:

  • Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
  • Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
  • Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

Tips:

  • Choose fresh, crisp green beans: Look for beans that are a deep green color and snap easily when you bend them.
  • Blanch the green beans before cooking: This will help to preserve their color and crispness.
  • Use a variety of dried cranberries: There are many different types of dried cranberries available, so choose the ones that you like the best.
  • Add other ingredients to your green beans: You can add other ingredients to your green beans, such as nuts, seeds, or cheese.
  • Serve green beans hot or cold: Green beans can be served hot or cold, so they are a versatile dish that can be enjoyed any time of year.

Conclusion:

Green beans with dried cranberries is a delicious and easy-to-make dish that is perfect for any occasion. It is a healthy and flavorful side dish that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a dish that is sure to impress your friends and family. So next time you are looking for a quick and easy recipe, give green beans with dried cranberries a try. You won't be disappointed!

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