These Cranberry Walnut Green Beans are the best way to serve green beans at Thanksgiving without making a casserole.
It's that time of year... fried onions are on sale, cans of cream-of-whatever lead the way through the supermarket like a red carpet and food blogs are posting their new spin on this classic Thanksgiving side dish.
And then there's me.
I don't like green bean casserole.
There. I said it. (I also don't particularly like sweet tea, cantaloupe, oysters or English peas, if anyone cares.)
So what's a food blogger to do to get in the festive food spirit for Thanksgiving if she doesn't like, crave or even tolerate green bean casserole?
Develop an anti-green-bean-casserole-strategy -- what I affectionately refer to as Green Beans Not Made With Canned Soup.
This recipe is one of my favorite ways to serve green beans at Thanksgiving other than green bean casserole. But really, it's just an idea starter to get you thinking about all the things you can do with green beans other than smother them in canned soup.
Ideally, I look at the green bean as I would lettuce greens... anything you'd top a salad with, you can top blanched green beans with... and there ya go! I also like to make a version similar to this but using Greek Salad ingredients instead of the fruit and walnuts (think feta and black olives).
What about you? Any traditional Thanksgiving dishes you'd rather fall off the menu this year?
Skip the green bean casserole this Thanksgiving and try these Cranberry Walnut Green Beans instead! Tweet this
Cranberry-Walnut Green Beans
Makes 4 to 6 servings
- 1 pound fresh or thawed, frozen green beans, trimmed
- 2 tablespoons butter
- 1 cup walnut halves or pieces
- 2 tablespoons cinnamon sugar
- 1/2 cup dried cranberries
- 3 slices thick-cut bacon, chopped
- Cook green beans in lightly salted boiling water for 3 to 5 minutes or until crisp tender. Drain green beans and plunge them into an ice bath to stop the cooking process. Transfer mixture to a serving dish; set aside.
- Heat butter oil in a large skillet over medium-high heat; add walnuts and toast until fragrant. Remove from heat and sprinkle with cinnamon sugar, tossing well to combine. Spoon over green beans; top with cranberries and chopped bacon.