Welcome
This Green Beans with Honey Pecan Butter and Cranberries Delight balances bright, crisp green beans with nutty, sweet butter and tart dried cranberries. I’ve made this dish multiple times for weeknight dinners and holiday tables, and it’s a reliable crowd-pleaser that comes together quickly. For a cozy fall plate pairing idea, try it alongside a roasted squash recipe like this roasted butternut squash with cranberries and pecans: Roasted Butternut Squash with Cranberries and Pecans.
Why Make This Recipe
- It delivers contrasting textures: crisp-tender green beans, crunchy toasted pecans, and chewy dried cranberries.
- It’s fast—ready in about 20–25 minutes—so it works for busy weeknights or last-minute sides.
- It adds color and seasonal flavor to holiday plates without complicated technique.
- It’s nutrient-forward: green beans bring fiber and vitamins, while pecans add heart-healthy fats.
- Personal insight: I love this recipe because the honey-pecan butter can be adjusted to be more savory or sweeter depending on the main dish—perfect for making a veggie side that complements turkey or salmon. For an easy full-meal idea that uses green beans, see this crock-pot chicken and stuffing with green beans: Crock-Pot Chicken and Stuffing with Green Beans.
Recipe Overview
- Prep time: 10 minutes (trim and blanch)
- Cook time: 10–12 minutes (toast pecans and sauté)
- Total time: 20–22 minutes
- Servings: 4 as a side
- Difficulty: Easy
- Method: Blanch the green beans to set color, then sauté briefly in a honey-pecan butter and finish with dried cranberries. For a roasted accompaniment idea, this perfectly roasted butternut squash and Brussels sprouts recipe pairs well: Perfectly Roasted Butternut Squash & Brussels Sprouts with Cranberries & Pecans.
Note: This recipe assumes 1 pound (450 g) fresh green beans, 3 tbsp unsalted butter, 2 tbsp honey, 1/2 cup chopped pecans, 1/3 cup dried cranberries, kosher salt, and freshly ground black pepper.
My Experience Making This Recipe
I tested this several times to get the honey-to-pecan ratio right and to preserve the beans’ bright color. Blanching and shocking the beans stopped overcooking and kept them crisp-tender every time. I also found toasting the pecans separately gives a clearer nutty flavor than simply tossing them in the butter.
How to Make Green Beans with Honey Pecan Butter and Cranberries Delight
Start by trimming 1 lb (450 g) of green beans. Bring a large pot of salted water to a rolling boil (212°F / 100°C), blanch the beans 3–4 minutes until bright green and slightly tender, then shock them in an ice bath to stop cooking. In a 10–12 inch skillet over medium heat, toast 1/2 cup chopped pecans on a dry pan for 4–6 minutes until fragrant, then add 3 tbsp unsalted butter and melt. Stir in 2 tbsp honey and a pinch of salt, lower heat to medium-low, then add the drained green beans and sauté 2–3 minutes to warm and coat. Finish with 1/3 cup dried cranberries, a squeeze of lemon (optional), and season to taste with salt and 1/4 tsp black pepper. Serve immediately.
Equipment notes: use a large pot for blanching, an ice bath bowl, a heavy skillet (cast iron or stainless steel) for even browning, and a baking sheet if you prefer to toast pecans in a 350°F oven for 6–8 minutes.
Expert Tips for Success
- Blanch then shock: blanch at a full boil 3–4 minutes and plunge into ice water to lock in color and stop carryover cooking.
- Toast pecans separately: toast nuts in a dry skillet or 350°F oven for 6–8 minutes for even browning; burned nuts taste bitter.
- Control sweetness: start with 2 tbsp honey and taste—reduce to 1 tbsp for a less-sweet side, or swap for maple syrup for deeper flavor.
- Keep texture bright: don’t over-sauté green beans; 2–3 minutes after adding to butter is enough to heat and glaze them.
- Equipment choice: a wide skillet helps coat beans evenly; use tongs to toss rather than stirring aggressively, which can bruise the beans. For other green-bean techniques, this savory roasted green beans with caramelized onions guide is helpful: Savory Roasted Green Beans with Caramelized Onions.
How to Serve Green Beans with Honey Pecan Butter and Cranberries Delight
- Holiday platter: serve beside roasted turkey or ham for a bright, sweet-savory contrast.
- Weeknight pairing: spoon over sheet-pan salmon or roasted chicken for a balanced plate—try with a salmon sheet-pan meal here: Sheet-Pan Baked Salmon with Sweet Potatoes and Green Beans.
- Presentation tip: finish with a few whole toasted pecans and a sprinkle of lemon zest for color and aroma.
- Make it a warm salad: add crumbled goat cheese or feta right before serving for a tangy counterpoint.
Storage and Reheating Guide
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low-medium heat with a tablespoon of water or a splash of broth to loosen the honey-pecan butter; cover for 1–2 minutes to heat through. You can freeze cooked green beans, but texture softens—freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating. If you plan to freeze, add dried cranberries after reheating to maintain their chew.
Recipe Variations
- Dairy-free / Vegan: replace butter with 3 tbsp extra-virgin olive oil or coconut oil and swap honey for 2 tbsp maple syrup.
- Add protein: toss in cooked, crumbled bacon or toasted almonds and sliced roasted chicken for a heartier main.
- Citrus-punch: add 1 tsp orange zest and 1 tbsp orange juice to brighten the sauce.
- Spicy-sweet: stir in 1/4 tsp red pepper flakes when adding honey for a gentle kick.
Nutritional Highlights
- Green beans provide fiber, vitamin C, and vitamin K while remaining low in calories.
- Pecans add monounsaturated fats and some protein, making the side more satisfying.
- Allergen info: contains tree nuts (pecans) and dairy if using butter—swap as noted for dairy-free or nut-free options. Portion guidance: estimate about 3/4 to 1 cup per person as a side.
Troubleshooting Common Issues
- Soggy green beans: likely overblanched or over-sautéed; reduce blanch time to 3 minutes and shorten sauté to 1–2 minutes.
- Bitter or burnt pecans: lower the heat and watch closely while toasting; remove as soon as they smell fragrant.
- Too sweet sauce: balance with acid—add 1 tsp lemon juice or reduce honey by half and taste as you go.
Frequently Asked Questions
Q1: Can I use frozen green beans for this recipe?
A1: Yes, use trimmed frozen green beans and thaw partially or cook directly from frozen. Sauté a bit longer (3–4 minutes) to evaporate extra moisture and avoid blanching; you may want to pat them dry first to keep the sauce from becoming diluted.
Q2: How do I keep the cranberries from turning mushy when reheating?
A2: Add the dried cranberries after reheating, or if the dish was frozen, rehydrate and warm beans first, then stir in cranberries at the end to preserve chew and color.
Q3: Can I make the honey-pecan butter ahead of time?
A3: Yes, toast pecans and make the honey-butter up to 24 hours ahead; store refrigerated in a jar and gently reheat in a skillet before tossing with warm beans. This saves time and concentrates flavors.
Q4: What’s the best way to scale the recipe for a large gathering?
A4: Multiply ingredients by 2–3× and use multiple skillets or a large shallow roasting pan: blanch beans in batches, then combine in a wide pan to toss with warm honey-pecan butter. Toast pecans on sheet trays in the oven for even results.
Conclusion
If you enjoy the sweet-and-salty balance and nutty crunch in this green-bean side, you might also like the seasonal combination of brussels sprouts, cinnamon butternut squash, pecans and cranberries found in this Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries recipe on Julia’s Album: Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.
Print
Green Beans with Honey Pecan Butter and Cranberries Delight
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant side dish that combines crisp-tender green beans with nutty honey-pecan butter and tart cranberries, perfect for busy weeknights or holiday tables.
Ingredients
- 1 lb (450 g) fresh green beans
- 3 tbsp unsalted butter
- 2 tbsp honey
- 1/2 cup chopped pecans
- 1/3 cup dried cranberries
- Kosher salt
- Freshly ground black pepper
Instructions
- Trim the green beans and bring a large pot of salted water to a boil.
- Blanch the beans for 3-4 minutes until bright green and slightly tender, then shock them in an ice bath.
- In a skillet over medium heat, toast the chopped pecans for 4-6 minutes until fragrant.
- Add the unsalted butter and melt it, then stir in honey and a pinch of salt.
- Add the drained green beans and sauté for 2-3 minutes to coat.
- Finish with dried cranberries and season to taste with salt and black pepper. Serve immediately.
Notes
For a less sweet variation, reduce honey to 1 tbsp or swap with maple syrup. Can be served warm with added crumbled goat cheese or feta.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Blanching and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg