Green Beans with Cranberries and Toasted Pecans

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Ingredients (Serves 3–4)

• 450 g (1 lb) fresh green beans, trimmed

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 1/3 cup dried cranberries

• 1/3 cup pecan halves (or roughly chopped)

• 2 cloves garlic, finely minced

• 1 tbsp maple syrup or honey

• 1 tbsp balsamic vinegar (or apple cider vinegar)

• Salt, to taste

• Black pepper, to taste

• Optional: pinch of red chili flakes or lemon zest

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Instructions

1. Blanch the Green Beans
   Bring a large pot of salted water to a boil. Add the green beans and blanch for 3–4 minutes until bright green and just tender-crisp.
   Immediately drain and transfer to an ice bath to stop the cooking. Drain well and set aside.

2. Toast the Pecans
   Heat a dry skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until fragrant and lightly browned. Remove and set aside.

3. Sauté the Aromatics
   In the same skillet, heat olive oil and butter over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant (do not brown).

4. Glaze the Cranberries
   Stir in the dried cranberries, maple syrup (or honey), and balsamic vinegar. Cook for 1–2 minutes until the cranberries soften slightly and the glaze becomes glossy.

5. Combine Everything
   Add the blanched green beans to the skillet. Toss well to coat them evenly with the glaze. Cook for another 2–3 minutes until heated through.

6. Finish and Season
   Add the toasted pecans, season with salt and black pepper, and toss gently.
   Optional: sprinkle with chili flakes for heat or lemon zest for brightness.

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Serving Notes

• Serve warm as a holiday side dish or a fresh vegetable accompaniment to roasted chicken, turkey, or grilled meats.

• The dish balances crisp-tender beans, sweet-tart cranberries, and buttery, crunchy pecans with a light glaze that is rich but not heavy.