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Green Beans with Hazelnuts and Dried Cranberries

Holidays, Side Dishes, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on 8 servings per recipe.

  • 1 1/2 pounds fresh (or frozen) green beans
  • 1/2 cup hazelnuts
  • 12 cups water
  • 3 tablespoons olive oil
  • 1/3 cup shallots, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 teaspoon lemon zest


  1. Preheat oven to 350 degrees.
  2. Spread hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 10-15 minutes or until the skins begin to split, turn once.
  3. Transfer toasted nuts to a colander or dish, and rub briskly with a towel to remove the skins. Coarsely chop nuts.
  4. Bring 12 cups of water to a boil in a large saucepan. Add beans, cook 4 minutes or until crisp-tender. Drain and plunge into ice water, drain. Pat beans dry.
  5. Heat a large skillet over medium heat. Add oil to pan, swirl to coat. Add shallots, cook until lightly browned. Add beans, cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and hazelnuts, cook 1 minute. Sprinkle with lemon zest.

About This Recipe

A colorful twist on fresh green beans with locally grown hazelnuts and cranberries

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