Creamy Green Beans with Toasted Pecans and Cranberries

Creamy Green Beans with Toasted Pecans and Cranberries image


  • 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


  • STEP 1

    In large pot of boiling salted water, cook beans for 3 to 4 minutes or until tender- crisp. Drain.

  • STEP 2

    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.

  • STEP 3

    Add sour cream, Parmesan, pecans and cranberries to skillet; toss well. Transfer to serving dish and sprinkle with chives.

  • STEP 4

    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.

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