Creamy Green Beans with Toasted Pecans and Cranberries
- 1 1/2 lb green beans, trimmed
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Hood® Sour Cream
- 1/3 cup grated Parmesan cheese
- 1/3 cup chopped toasted pecans
- 1/3 cup dried cranberries
- 4 tsp finely chopped fresh chives
In large pot of boiling salted water, cook beans for 3 to 4 minutes or until tender- crisp. Drain.
In large skillet set over medium heat, heat oil and butter; cook garlic for about 1 minute or until fragrant. Add green beans, salt and pepper; toss well. Cook, stirring often, until heated through and well coated. Remove from heat; let cool completely.
Add sour cream, Parmesan, pecans and cranberries to skillet; toss well. Transfer to serving dish and sprinkle with chives.
For holiday make-ahead, blanch green beans and plunge into a bowl of ice water to stop the cooking process. Drain and pat dry. Refrigerate in airtight container for up to 24 hours. Garnish with 1 tsp finely grated orange zest.
Per Serving: Calories: 224, Carbohydrate: 18 grams, Fat: 16 grams, Saturated fat: 6 grams, Protein: 5 grams, Cholesterol: 23 milligrams, Sodium: 230 milligrams, Calcium: 121 milligrams.