These green beans are done super quickly, so they can be the last thing you prepare before sitting down to eat. They really take less than 15 minutes and lend a nice, bright flavor to your Thanksgiving meal. I decided to use chopped pistachios to add a nutty, crunchy texture and dried cranberries for a little added sweetness.
Does your family have green bean casserole at your Thanksgiving meal? What veggie did you hate as a kid, but love now?! Let me know in the comments below.
Skillet Green Beans with Cranberries and Pistachios
- 1 bag fresh green beans (about 4 large handfuls)
- 1 tablespoon butter
- Salt and pepper, to taste
- ½ lemon, juiced
- ¼ cup lightly salted pistachios, chopped
- ¼ cup dried cranberries
- Heat a large skillet over medium heat. Melt butter in pan. Add green beans. Season with salt and pepper to taste. Cook until tender, but still slightly crisp, about 10 minutes. If you like them on the more blistered side, increase your heat to medium high and cook until they are crispy.
- Squeeze half of a lemon over the green beans and remove from heat.
- Place green beans on a serving platter. Top with chopped pistachios and dried cranberries. Serve immediately.
Notes: I used a mini food processor to quickly chop the pistachios. You can also used frozen green beans, the cooking time may vary slightly.