Grilled Green Beans with Pecans and Cranberries

Grilled Green Beans with Pecans and Cranberries

These Grilled Green Beans with Pecans and Cranberries combine tender, lightly charred beans with a bright, tangy twist from sumac. Toasted pecans add crunch, while sweet dried cranberries bring bursts of flavor, creating a dish that’s vibrant, texturally dynamic, and perfect as a festive or weeknight side.

Ingredients:

• 1 lb (450 g) green beans, stems trimmed
• ¼ cup (60 ml) extra-virgin olive oil
• 2 tsp (10 ml) sumac powder
• 1/3 cup (79 ml) candied pecans or roasted pecans
• 3 tbsp (44 ml) dried cranberries
• Salt and pepper to taste

Method:

Preheat the grill to medium high.

Add the green beans to a pot of salted boiling water and cook for 1-2 minutes, or until the beans turn bright green. Transfer the green beans to an ice water bath to stop the cooking process, then drain and pat dry.

Whisk together the olive oil, sumac, salt, and pepper in a large bowl. Add the green beans and toss to coat.

Transfer the green beans to a grill basket. Grill for 1-2 minutes, or until the beans are slightly charred, then flip over the grill basket and cook for another 1-2 minutes.

Transfer the green beans to a platter, garnish with pecans and dried cranberries, and serve.