Why You’ll Love This Cashew and Cranberry Green Beans
- A Symphony of Textures. You get the satisfying snap of the green beans, the buttery crunch of the toasted cashews, and the delightful chew of the cranberries all in one bite. It’s a party in your mouth that keeps things interesting from start to finish.
- Effortlessly Elegant. This dish looks like you spent hours, but the truth is, it’s incredibly simple. The vibrant green, golden nuts, and ruby-red cranberries create a stunning color palette that makes any plate look instantly more gourmet.
- It’s a Flavor Powerhouse. We’re not just tossing things together; we’re building flavor. Toasting the cashews unlocks their nutty depth, and a simple glaze of butter, a hint of maple syrup, and a squeeze of lemon ties everything together in a beautifully balanced way.
- Surprisingly Versatile. While it’s a natural fit for Thanksgiving or Christmas, don’t relegate it to just the holidays. It pairs wonderfully with everything from a simple roast chicken to a hearty piece of salmon, making it a year-round staple.
Ingredients & Tools
- 1 lb fresh green beans, ends trimmed
- 3/4 cup raw cashews
- 1/2 cup dried cranberries
- 3 tbsp unsalted butter
- 2 tbsp pure maple syrup
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes (optional, for a subtle kick)
- to taste kosher salt and freshly ground black pepper
Tools: A large skillet, a sheet pan (for toasting nuts), a large pot for blanching, and a colander.
A quick note on the ingredients — using fresh green beans is key for that perfect crisp-tender texture. And don’t skip toasting the cashews yourself! Pre-toasted nuts can burn easily, and toasting them fresh fills your kitchen with the most wonderful aroma and gives them a far superior flavor.
Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- To Blanch or Not to Blanch? Blanching—briefly boiling then shocking in ice water—is our secret weapon. It locks in that vibrant green color and ensures the beans cook evenly in the skillet later. It’s an extra step, but honestly, it makes all the difference.
- The Cashew Conundrum. Raw cashews are essential here. They give you control over the toasting process. You’ll know they’re done when they’re fragrant and have taken on a light golden-brown color. Watch them like a hawk—they go from perfectly toasted to burnt in seconds!
- Shallot vs. Onion. A shallot might seem like a small detail, but it offers a more delicate, sweet flavor compared to a regular onion, which can overpower the other ingredients. If you’re in a pinch, a quarter of a small red onion will work, but the shallot is really ideal.
- Butter is Better (for this). I love olive oil, but for this recipe, butter provides a richness that complements the nuts and maple syrup beautifully. For a dairy-free version, a good vegan butter works wonderfully.
How to Make Cashew and Cranberry Green Beans
Step 1: Toast the Cashews. First things first, preheat your oven to 350°F (175°C). Spread the raw cashews in a single layer on a dry sheet pan. Pop them into the oven for 5-8 minutes, shaking the pan once halfway through. You’ll know they’re ready when you can smell that warm, nutty fragrance and they’ve turned a light golden brown. Set them aside to cool—they’ll continue to crisp up as they do.
Step 2: Blanch the Green Beans. Bring a large pot of well-salted water to a rolling boil. While you wait, prepare an ice bath—a large bowl filled with ice and cold water. Once the water is boiling, add the green beans and cook for just 2-3 minutes. You’re not cooking them through, just taking the raw edge off. Immediately drain them and plunge them into the ice bath to stop the cooking. This keeps them bright green and perfectly crisp. After a minute or two, drain them again and pat them very dry with a kitchen towel.
Step 3: Sauté the Aromatics. Place your large skillet over medium heat and add the butter. Once it’s melted and foaming slightly, add the sliced shallot. Cook, stirring occasionally, for about 3-4 minutes until the shallot has softened and become translucent. Now add the minced garlic and the optional red pepper flakes, and cook for just one more minute until incredibly fragrant. Be careful not to let the garlic brown!
Step 4: Glaze and Combine. Turn the heat up to medium-high and add the blanched, dried green beans to the skillet. Toss them well to coat in the buttery shallot mixture. Let them cook for 2-3 minutes, until they’re heated through and maybe even get a little char in a spot or two. Now, pour in the maple syrup and add the dried cranberries. Toss everything together continuously for another minute—you’ll notice the syrup will bubble and start to create a light, glossy glaze on the beans.
Step 5: The Final Toss. Take the skillet off the heat. Now, add the toasted cashews and the fresh lemon juice. Give everything one final, vigorous toss. The lemon juice is crucial—it cuts through the richness of the butter and adds a bright, fresh note that makes the whole dish sing. Taste and season generously with salt and pepper. Serve immediately while everything is warm and glorious.
Serving Suggestions
Complementary Dishes
- Herb-Roasted Turkey or Chicken — The classic pairing. The savory, juicy meat is the perfect canvas for the sweet, tart, and nutty flavors of the beans.
- Pan-Seared Salmon with a Dill Sauce — The richness of the salmon complements the buttery cashews, while the fresh dill echoes the brightness of the lemon.
- Creamy Garlic Mashed Potatoes — For the ultimate comfort meal, the creamy potatoes are a dream next to the crunchy texture of this side.
Drinks
- A Crisp Chardonnay or Pinot Gris — A white wine with a little body and acidity can stand up to the dish’s flavors without overpowering them.
- Sparkling Apple Cider — A non-alcoholic option that mirrors the sweet-tart notes of the cranberries beautifully.
- A Light Pale Ale — The slight bitterness of the beer provides a refreshing contrast to the sweet and savory elements on the plate.
Something Sweet
- Warm Apple Crumble with Vanilla Ice Cream — You’ve already got the maple and cranberry vibe going, so a warm, spiced apple dessert feels like a natural, cozy progression.
- Pumpkin Cheesecake — For a holiday spread, the spices in the cheesecake will harmonize wonderfully with the autumnal feel of the green beans.
- Dark Chocolate Bark with Sea Salt — A simple, elegant finish. The bitterness of the dark chocolate provides a sophisticated end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the Blanching Step. If you try to sauté raw green beans all the way through, they’ll often end up either still crunchy or mushy and dull in color. Blanching is the insurance policy for perfect texture and vibrancy.
- Mistake: Adding the Nuts Too Early. If you add the toasted cashews when the beans are still cooking in the skillet, they’ll lose their crunch and become soft and greasy. They should always be a last-minute addition, off the heat.
- Mistake: Burning the Garlic. Burnt garlic is bitter and will ruin the entire dish. Garlic cooks much faster than shallots, so add it later and keep the heat at a steady medium.
- Mistake: Forgetting to Pat the Beans Dry. If you add wet beans to the hot butter, they’ll steam instead of sauté, and you’ll miss out on that lovely light caramelization. A quick pat-down makes a world of difference.
Expert Tips
- Tip: Toast Your Nuts on the Stovetop. If you don’t want to turn on the oven, you can toast the cashews in a dry skillet over medium-low heat for 3-5 minutes, shaking the pan frequently. It’s faster and gives you even more control.
- Tip: Make it a Main Course. Turn this into a vegetarian feast by adding a can of rinsed chickpeas when you add the green beans. The added protein makes it a satisfying standalone meal.
- Tip: Prep Ahead for Stress-Free Entertaining. You can blanch the green beans and toast the cashews a day ahead. Store them separately in the fridge (beans) and pantry (nuts). When ready to serve, just pick up from Step 3—dinner is on the table in 10 minutes.
- Tip: Play with the Acid. If you’re out of lemons, a splash of white wine vinegar or even orange juice can work in a pinch. The goal is that hit of acidity to balance the dish.
FAQs
Can I use frozen green beans instead of fresh?
You can, but the texture will be different. Frozen green beans are already blanched, so you can skip that step. Thaw them completely and pat them *very* dry before sautéing. Honestly, they tend to be a bit softer and won’t have the same crisp-tender snap as fresh, but they’ll still taste great in a pinch. I’d recommend fresh for best results, especially if you’re serving this for a special occasion.
How should I store leftovers, and how long do they keep?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cashews will soften a bit, but the flavor will still be delicious. To reheat, I suggest a quick warm-through in a skillet over medium heat instead of the microwave, which can make the beans mushy. A few minutes in the pan will help re-crisp things a little.
Can I make this recipe vegan?
Absolutely! It’s a very easy swap. Just use a high-quality vegan butter (or even coconut oil) in place of the dairy butter. Double-check that your maple syrup is vegan (most are), and you’re all set. The dish will be just as flavorful and satisfying.
What other nuts or dried fruit could I use?
This recipe is wonderfully adaptable. For nuts, almonds or pecans would be fantastic substitutes. For the fruit, try chopped dried apricots for a different kind of sweetness or even tart cherries. The basic formula of bean + toasted nut + chewy fruit is a winner, so feel free to get creative with what you have on hand.
My green beans are still tough after blanching and sautéing. What happened?
This usually means your beans were very thick and sturdy, or perhaps they weren’t in the boiling water long enough. If you encounter this, just add a couple of tablespoons of water or vegetable broth to the skillet after you’ve added the beans, cover it with a lid, and let them steam for an extra 2-3 minutes. This will tenderize them without making them lose their color.
Cashew And Cranberry Green Beans
Elevate simple green beans with toasted cashews & sweet cranberries! This easy, 25-minute side dish is bursting with texture & flavor. Perfect for holidays or weeknights.
Ingredients
Ingredients
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1 lb fresh green beans (ends trimmed)
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3/4 cup raw cashews
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1/2 cup dried cranberries
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3 tbsp unsalted butter
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2 tbsp pure maple syrup
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1 large shallot (thinly sliced)
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2 cloves garlic (minced)
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1 tbsp fresh lemon juice
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1/4 tsp red pepper flakes (optional, for a subtle kick)
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kosher salt and freshly ground black pepper (to taste)
Instructions
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Toast the Cashews. First things first, preheat your oven to 350°F (175°C). Spread the raw cashews in a single layer on a dry sheet pan. Pop them into the oven for 5-8 minutes, shaking the pan once halfway through. You'll know they're ready when you can smell that warm, nutty fragrance and they've turned a light golden brown. Set them aside to cool—they'll continue to crisp up as they do.01
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Blanch the Green Beans. Bring a large pot of well-salted water to a rolling boil. While you wait, prepare an ice bath—a large bowl filled with ice and cold water. Once the water is boiling, add the green beans and cook for just 2-3 minutes. You're not cooking them through, just taking the raw edge off. Immediately drain them and plunge them into the ice bath to stop the cooking. This keeps them bright green and perfectly crisp. After a minute or two, drain them again and pat them very dry with a kitchen towel.02
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Sauté the Aromatics. Place your large skillet over medium heat and add the butter. Once it's melted and foaming slightly, add the sliced shallot. Cook, stirring occasionally, for about 3-4 minutes until the shallot has softened and become translucent. Now add the minced garlic and the optional red pepper flakes, and cook for just one more minute until incredibly fragrant. Be careful not to let the garlic brown!03
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Glaze and Combine. Turn the heat up to medium-high and add the blanched, dried green beans to the skillet. Toss them well to coat in the buttery shallot mixture. Let them cook for 2-3 minutes, until they're heated through and maybe even get a little char in a spot or two. Now, pour in the maple syrup and add the dried cranberries. Toss everything together continuously for another minute—you'll notice the syrup will bubble and start to create a light, glossy glaze on the beans.04
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The Final Toss. Take the skillet off the heat. Now, add the toasted cashews and the fresh lemon juice. Give everything one final, vigorous toss. The lemon juice is crucial—it cuts through the richness of the butter and adds a bright, fresh note that makes the whole dish sing. Taste and season generously with salt and pepper. Serve immediately while everything is warm and glorious.05
