These Low Sodium Sauteed Green Beans with Cranberries & Almonds give frozen green beans a delicious upgrade. They make an easy side dish and they’re perfect for your holiday table.
Green beans are a staple on my holiday table, and these Low Sodium Sauteed Green Beans with Cranberries & Almonds are the perfect, simple side to accompany your holiday meal. We enjoy them year-round, but they are a gorgeous addition to a holiday menu.
This is my favorite kind of recipe. It’s simple enough to whip up for a weeknight meal, but the cranberries and almonds dress it up a bit, making it special enough to serve for company. The best part is they’re made with frozen green beans, so they cook quickly.
Mise en Place
Here’s what you need to make them.
Frozen Whole Green Beans
No Salt Seasoning of your choice
Juice from a lemon
You’ll need these tools to make this recipe.
Microwave-Safe Container with Lid
How to Make Low Sodium Sautéed Green Beans with Cranberries & Almonds
1. Microwave green beans according to package directions until thawed, but not fully cooked, 1-3 mins. Drain thoroughly and set aside.
2. Heat olive oil in a large saute pan. Add garlic, almonds, cranberries, and no salt seasoning, stirring occasionally to prevent garlic and almonds from burning.
3. Add drained green beans to the pan and use tongs to toss the beans until they’re evenly coated. Continue cooking just until green beans are warmed through.
4. Add lemon juice, toss and serve!
Variations on a Delicious Theme
I’ve made this recipe with almonds, toasted pecans, and chopped hazelnuts. For a special treat Marcona almonds, which are a bit more expensive than regular almonds, are also delicious.
FAQs for Low Sodium Sauteed Green Beans with Cranberries & Almonds
Can I use fresh green beans for this recipe?
You can use fresh green beans to make this recipe, however you’ll need to take the extra step of blanching the green beans before sauteing them with the garlic, dried cranberries and almonds. Blanching is partially cooking the green beans by dropping them in a large pot of boiling water for 3-4 minutes. Once the green beans are removed from the boiling water they are immediately rinsed in cold water or placed briefly in an ice water bath to cool them down and stop them from cooking. Drain them thoroughly before adding them to the saute pan with the garlic, cranberries, and almonds. (You can learn more about the blanching process here.)
Can I use frozen cut green beans?
You can use frozen cut green beans but be careful. They can contain more water than whole green beans, which could lead to a pan of soft, soggy beans. If cut green beans are your only option, drain them thoroughly before adding them to the pan with the garlic, cranberries and almonds.
Can I use other dried fruit instead of dried cranberries?
Absolutely! Like dried cranberries, dried cherries add a delicious tartness to the green beans. For a milder option, dried apricots are a tasty option. Chop the apricots before using them in this recipe.
What if I can’t have nuts?
If you have a nut allergy or just don’t like almonds, you can replace the nuts with sunflower or pumpkin seeds or leave them out all together. The garlic and cranberries add a ton of flavor to the green beans on their own.
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