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Sautéed Green Beans with Cranberries & Walnuts

Servings: six to eight.

Sautéed green beans lend themselves to layers of flavor. Boiling the beans before you sauté them gives them a bright color and crisp texture.


  • 2/3 cup (about 3 oz.) dried cranberries
  • 1-1/4 cups fresh orange juice
  • 2/3 cup (2 oz.) walnut halves
  • 3/4 lb. sweet potatoes, peeled and cut into 1/4-inch dice
  • 1/4 cup maple syrup
  • 1/2 tsp. plus 1/4 cup kosher salt; more as needed
  • 1/4 tsp. freshly cracked black pepper; more as needed
  • 1 to 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed
  • 3 oz. (6 Tbs.) unsalted butter
  • 2 Tbs. finely chopped fresh sage

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 250
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 360
  • Carbohydrates (g): 30
  • Fiber (g): 4
  • Protein (g): 3


  • Heat the oven to 350°F. Put the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.
  • Spread the walnuts in an even layer on a rimmed baking sheet and toast in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate to cool. When cool, crumble the nuts into smaller pieces.
  • Increase the oven temperature to 450°F. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 tsp. salt, and the black pepper. Spread the potato pieces on the same rimmed baking sheet you used to toast the nuts and roast, stirring occasionally, until just tender, 10 to 15 minutes. Set aside
  • Meanwhile, bring 4 qt. water and the 1/4 cup salt to a boil in an 8-qt. pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.
  • When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

Make Ahead Tips

You can make this recipe up to 4 hours ahead, stopping after you par-cook the green beans. Plunge the hot green beans into an ice bath to stop the cooking, drain well in a colander, and set aside until ready to proceed with the recipe.


Rate or Review

Reviews (4 reviews)

  • kathpdx | 11/30/2013

    EVERYONE loved this! I am a non-cook and I was so proud and pleased how this came out! I will be making it again!!

  • nojokebroil | 08/31/2008

    This was a pretty interesting idea, but the author should state that using "non-sweetened" dried cranberries is the way. I used the only available "fruit sweetened" turned out too sweet! Take heed cooks, it's unsweetened, or slightly.

  • Krissie | 07/13/2008

    This is my favorite green bean dish. I've served it multiple times and it's great at holidays.

  • Foodlover2 | 12/29/2007

    Fantastic side dish for company. Love the sweet potatoes.

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