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.
73 calories | 3 g fat | 0.6 g polyunsaturated fat | 1.7 g monounsaurated fat | <0.5 g saturated fat | 0 g trans fat | 0 mg cholesterol | 3 mg sodium | 12 g carbohydrates | 3.5 g fiber | 5 g sugar | 2 g protein | 23% vitamin A | 11% vitamin C | 68% vitamin K | 10% iron