The crunch of the pecans mixed with the sweetness of the cranberries will have kids eating their veggies by the plateful. It’s so good they may even ask for seconds.


2 lbs Go South! green beans, trimmed 1 kg
1 tbsp butter 15 mL
1 tbsp extra virgin olive oil 15 mL
1/4 cup Go South! pecans, chopped 50 mL
2 cloves garlic, minced 2
1/2 tsp lemon zest 2 mL
1/2 tsp salt and pepper 2 mL
1/4 cup dried cranberries 50 mL


In large pot of boiling salted water, cook beans 2 minutes. Immediately transfer beans to large bowl of ice water to stop cooking process. Chill completely before draining.

In large skillet, heat butter and oil over medium-high heat until butter has melted. Add pecans and garlic; cook, stirring, for one minute, until pecans and garlic are toasted and fragrant. Add beans, tossing to coat. Sprinkle with zest, salt, pepper and cranberries. Remove from heat when beans are warmed through.

Makes 4 to 6 servings.

Source: Go South! Fresh From the Southern U.S.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food