Skip to Content
Menu

Cranberry-Hazelnut Green Beans

  • Save Recipe
  • Prep 20 min
  • Total 20 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Cranberry and hazelnut add a distinctive flavor to this easy green beans side dish - ready in 20 minutes!
By Betty Crocker Kitchens
Updated Dec 21, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1 lb fresh green beans, trimmed
  • 2 tablespoons butter or margarine
  • 1 shallot, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped hazelnuts (filberts), toasted
  • 1/3 cup sweetened dried cranberries

Steps

  • 1
    In 3-quart saucepan, heat 8 cups water to boiling. Add green beans; cook 6 to 8 minutes or until crisp-tender. Drain.
  • 2
    In 12-inch skillet, melt butter over medium-high heat. Cook shallot in butter 2 minutes, stirring constantly. Add green beans; cook 3 minutes, stirring occasionally, until tender and beginning to brown. Sprinkle with salt and pepper.
  • 3
    In serving bowl, toss bean mixture with hazelnuts and cranberries. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Swap out the hazelnuts for chopped pecans or sliced almonds if you’d like— but be sure to toast the nuts for maximum flavor.

Nutrition

91 Calories, 6g Total Fat, 2g Protein, 10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
91
Total Fat
6g
0%
Saturated Fat
2g
0%
Sodium
176mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
2g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved