Green Beans with Pecan Cranberry Feta Crumble

5 from 2 votes

Green Beans with Pecan Cranberry Feta Crumble

Recipe from Two Peas and Their Pod

Crisp-tender sautéed green beans topped with a festive pecan cranberry feta crumble. Fresh, flavorful, and perfect for holiday dinners or any meal that needs a bright, delicious vegetable side.

Prep Time10

Cook Time7

Total Time17

Course: Side Dish

Cuisine: American

Keyword: cranberry, feta cheese, green beans, pecans

Servings:

Calories: 158kcal

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

How to Store:

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.

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