Ingredients10 m servings 133 cals
- Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.
- Cook's Notes:
- Substitute 1/4 teaspoon minced garlic for the powder if desired.
- Substitute lime or lemon juice for the orange if preferred.
Per Serving: 133 calories; 8.9 g fat; 11.9 g carbohydrates; 2.3 g protein; 15 mg cholesterol; 296 mg sodium. Full nutrition
ReviewsRead all reviews 9
so much yum! i needed a quick veggie dish, had some french beans on hand and made this in about 7 minutes. i loved it! didn't have any orange juice so i skipped it, but the craisins provided jus...
1.6.17 I rehydrated the cranberries in hot water for about 5 minutes and toasted the almonds. This is easy enough for a weeknight dinner, but tasty enough to serve to company. Nice recipe.
Super good...served at a holiday dinner and everyone loved it! Seems fancy,
Very simple and compliments a noodle dish easily. Adds color and texture that brighten up plates. Definitely making again.
Great recipe. I used lime juice rather than orange juice. It worked fine. I think any citrus would work well. I also added some mushrooms and fresh garlic but otherwise followed the recipe. ...
These were delicious. Seriously had my doubts with cranberries, but was pleasantly surprised
Made this last night and it was a hit! These beans finished ahead of the rest of the meal, so I popped on a lid and let the cranberries absorb the OJ fully. Delish!
Made it exactly as written, but I recommend cooking the green beans at least partially before adding them to the butter.