Green Beans & Cranberries

Anytime I see fresh green beans at the store I have to grab a bag. There will be a few more green bean recipes to come, but this was my first recipe I did with fresh green beans. They add a juicy crunch that I love. Then there’s cranberries. Fresh cranberries are great for vitamin C, but the dried, not so much. It’s more added as a flavoring and not a major part of the dish. You can use fresh cranberries if they are available but it will be more tart. So, if you are looking for a sweeter lighter side and with some health benefits, try this one.

Green Beans
  • High in fiber
  • High in Vitamin K for bone health
  • High in antioxidants good for your immune system
  • High in antioxidants good for your eye health

Green Beans and Cranberries

  • Servings: 6 side servings
  • Print

Ingredients

  • 2 lbs. fresh green beans, trimmed and snapped
  • 1 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup dried cranberries
  • 2 tsp black pepper
  • Season with lemon zest & slivered almonds if desired

Directions

  1. Add water to a medium pot 2/3 full, and bring to boil.
  2. Add in green beans and boil for 5 minutes. Once they are somewhat soft but still have some crisp to them, drain and rinse with cold water to stop the cooking.
  3. Add olive oil to large skillet and heat on medium-high heat. Add green beans, lemon juice, cranberries, and black pepper. Saute for about 5-10 minutes. With the lemon juice, the cranberries will get soft and start to let off more of their flavor as the lemon juice breaks it down.
  4. Once green beans are desired tenderness, turn off heat and serve.
  5. Season with lemon zest or slivered almonds if desired.

Nutritional Information

85 calories | 2.6 g total fat | 0.4 g saturated fat | 0.4 g polyunsaturated fat | 1.7 g monounsaturated fat | 0 g trans fat | 0 mg cholesterol | 9.6 mg sodium | 12.4 g carbohydrates | 4.5 g fiber | 5.4 g sugar | 2.9 g protein

Macros

58% Carbohydrates | 28% Fat | 14% Protein

Dietary Servings per Portion
  • 0.2 Fruit
  • 2.6 Vegetables

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