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.

TIP: 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.