Carmen Long
Simply Delicious
What is one dish found on nearly every dinner table when families gather? Green beans. Family reunions, church gatherings, Sunday dinners, weeknight meals, and holiday celebrations all seem to have this humble vegetable in common. The varieties of green beans and the ways they are prepared differ from region to region, but they always bring a sense of home to the table.
Our kids look forward to green bean casserole during the holidays, which I enjoy too, but fresh green beans have always been my favorite.
Growing up, my family planted our first large garden when I was twelve. We had just moved from the city to a more rural area and suddenly had enough space to try growing all sorts of things. Our green bean crop did especially well that first year. I ate so many that summer my family joked I might turn into one.
More recently, my parents have had fun experimenting with yardlong beans. These beans look like something straight out of a fairy tale, stretching up to nearly a yard in length. The longest from their garden measured an impressive twenty-six inches. One of the best parts of this variety is how easy they are to pick. The vines grow upward along a string, so no bending is required, and just a few of these lengthy beans are enough for a meal.
If you are looking for a new way to prepare green beans this holiday season, try this colorful recipe for Green Beans, Cranberries, and Nuts. It makes a beautiful addition to any holiday table and works with either fresh or dried cranberries. If you use fresh berries, sweeten the beans with honey. Dried berries are naturally sweeter, so a smaller amount of honey is needed.
Steamable fresh green beans from the grocery store make this recipe even quicker. Cook them right in the bag for the recommended time until tender crisp. If using a steamable package, use kitchen shears to snip the beans to your desired size once cooked, then add them to the cranberry and nut mixture as directed. The recipe calls for four-inch pieces, but I prefer mine a little smaller, closer to two inches. Remember, recipes are just suggestions. Experiment with seasonings that fit your family’s taste. You can even try a salt-free blend if you are watching your sodium intake.
This Thanksgiving, take a moment to count your blessings. Enjoy time with family and friends, and make mealtime memories that may just include a dish of green beans on your table.
Green Beans, Cranberries, and Nuts
Servings: Approximately 2 (one serving = ⅔ cup)
Ingredients
- 1 cup canned, frozen, or fresh green beans, trimmed and cut into four-inch pieces
- 2 teaspoons canola or olive oil
- 2 tablespoons dried cranberries or ½ cup fresh or frozen cranberries
- 2 tablespoons chopped nuts (walnuts, pecans, or almonds)
- ½ tablespoon honey
- Lemon pepper, dill, or a seasoning blend of your choice
Equipment
- Medium saucepan
- Colander
- Measuring spoons
Directions
- Drain and rinse canned green beans. If using frozen or fresh, cook until tender crisp and drain.
- Heat oil in a saucepan, then add cranberries and nuts.
- Cook, stirring often.
- Once cranberries are softened, stir in green beans and cook until heated through.
- Add honey and stir well.
- Serve hot, sprinkled with your favorite seasoning.
Source: Dining with Diabetes WVUES, 2000–Present
