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Cranberry Hazelnut Green Beans

10-15 minutes



Dressed up green beans are the perfect side to complement your holiday meals--and these are no exception!

Cranberry Hazelnut Green Beans

How to make it:

  • Bring a large pot of water to a boil (salt water to taste--about a tsp). Add beans and blanch for about 4 minutes or until beans are tender-crisp. Don't overcook or they'll get mushy. Drain pot and plunge beans into ice water. This will stop the cooking process and keep your beans a beautiful green color. Drain beans and pat dry.

  • Heat a large skillet over medium heat. Add oil and swirl around pan. Add thinly-sliced shallots and cook for a few minutes or until edges start becoming lightly browned.

  • Add beans to pan with shallots and cook for a few minutes, until heated through, stirring occasionally. Add cranberries and nuts and cook an additional minute, tossing all ingredients together.

  • Salt & pepper to taste and serve immediately.

  • Tip: Blanch your beans in advance--even the day before you need them--and store them in the refrigerator. This will make prep much faster when you have a dozen other things going on. ;)


1 1/2 lbs fresh green beans, trimmed

3 T black walnut oil or hazelnut oil

1/3 cup shallots, thinly sliced

2/3 cup dried cranberries (Craisins)

1/4 cup chopped hazelnuts or walnuts

1/2 tsp salt

1/2 tsp pepper

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