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.
- 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
- 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
- Add water to a medium pot 2/3 full, and bring to boil.
- 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.
- 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.
- Once green beans are desired tenderness, turn off heat and serve.
- Season with lemon zest or slivered almonds if desired.
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
58% Carbohydrates | 28% Fat | 14% Protein
Dietary Servings per Portion
- 0.2 Fruit
- 2.6 Vegetables