Green Beans with Pecan Cranberry Feta Crumble
Published on November 19, 2025
Quick Summary
These Green Beans with Pecan Cranberry Feta Crumble are a vibrant, flavorful holiday side dish made with crisp-tender green beans, garlicky shallots, and a festive crumble of crunchy pecans, sweet dried cranberries, and creamy feta. They’re easy, elegant, and perfect for Thanksgiving, Christmas, or any weeknight dinner.
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Pin ItA Holiday Favorite: Green Beans with Pecan Cranberry Feta Crumble
Green beans are a staple vegetable in our house, especially around the holidays, and this recipe takes them to a whole new level!
Instead of a heavy green bean casserole, you get bright, fresh green beans topped with a crunchy, sweet-savory pecan cranberry feta crumble that looks gorgeous on the table and tastes even better. It’s simple enough for a weeknight, but special enough to share with guests.
I first made this dish when I wanted something festive but lighter to balance out all the rich holiday classics. One bite, and it immediately earned a spot in our Thanksgiving and Christmas lineups. The textures are incredible: tender-crisp beans, buttery pecans, chewy cranberries, and salty feta. And the best part? It comes together quickly, no oven, no fuss.
Whether you’re hosting a holiday dinner, heading to a potluck, or just want a vegetable side that everyone will actually be excited about, these green beans deliver. Add them to your menu now! This side dish is a showstopper.
Ingredients with Helpful Notes
Pecan Cranberry Feta Crumble
- Pecans: Roughly chop for the best texture and extra crunch. Toasting them first makes them even more flavorful.
- Dried cranberries: Add a pop of sweetness and color; roughly chop so they distribute evenly.
- Feta cheese: Use good-quality feta; block feta crumbles better and stays creamy.
- Parsley: Adds freshness and color.
- Fresh thyme: Earthy, herby flavor that pairs perfectly with green beans.
Green Beans
- Fresh green beans: Look for firm, bright green beans; trim the ends before cooking.
- Olive oil: Just enough for sautéing. You can also use butter.
- Shallot: Adds sweetness and depth.
- Garlic: Use fresh garlic for lots of flavor.
Tips for Making the Best Green Beans
- Prep the crumble first. It allows the flavors to meld while you cook the beans.
- Chop crumble ingredients evenly. Roughly chop the pecans, cranberries, and feta to similar sizes so every bite has a balanced mix of flavors and textures.
- Don’t over-blanch. You want the green beans only slightly tender; they finish cooking in the skillet.
- Use ice water. Shocking the beans sets the vibrant green color and stops them from getting mushy.
- Dry the beans well. If they’re wet, they’ll steam instead of sauté.
- Serve immediately. They’re best when the green beans are warm and the crumble is fresh. Room temperature is fine too!
Green Beans with Pecan Cranberry Feta Crumble
Ingredients
For the pecan cranberry feta crumble:
- 1/2 cup pecans, roughly chopped
- 1/4 cup dried cranberries, roughly chopped
- 2 oz feta cheese, crumbled
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh thyme leaves
For the green beans:
- 1 1/2 pounds green beans, washed and ends trimmed
- 1 1/2 tablespoons olive oil
- 1 shallot finely diced
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- First make the crumble. In a small bowl, add the pecans, dried cranberries, feta, parsley, and thyme. Use your clean hands to rub together the ingredients to form a crumble. Set aside.
- Bring a large pot of salted water to a boil. Carefully add the green beans and blanch for 3 minutes, or until they are slightly tender but still crisp. You are going to finish cooking them in a skillet, so make sure you don’t blanch them for too long.
- Drain and plunge the green beans into a large bowl of ice water to stop the cooking process, this will also help the green beans keep their vibrant green color. Drain, and transfer to a clean towel to dry.
- In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic; cook for 1 minute, stirring occasionally. Add the green beans to the pan and sauté over medium heat for 2 to 3 minutes, until the green beans are tender. Season with salt and pepper.
- Transfer the green beans to a platter. Top with the crumble. Serve immediately.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm green beans in a skillet over medium heat. Add the crumble after reheating so it stays crunchy.
- Make ahead: You can prep the crumble a day in advance and store it in the fridge. Blanch the green beans a few hours ahead and keep them chilled until ready to sauté.
Nutrition
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