• 2 1/2 pounds green beans, trimmed
  • 1/2 cup pecan halves and pieces (2 ounces) or sliced almonds
  • ½ cup of Decas Farms dried cranberries
  • 5 tablespoons unsalted butter
  • 1/3 cup shallot, finely chopped (about 2 medium)
  • 2 tablespoons coconut sugar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste


  • Heat oven to 350°F with rack in middle.
  • Spread pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
  • To blanch the green beans: submerge a colander in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of salted boiling water, uncovered, until just tender and bright green, 5 to 8 minutes. Using a large slotted spoon or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
  • Melt butter in a 12- to 14-inch deep heavy skillet over med-high heat, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
  • Reduce heat to medium and stir in sugar and maple syrup until almost dissolved, then cook the  pecans in this mixture, stirring to coat, 1 minute.
  • Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

YIELD Makes 10 servings                                        TOTAL TIME 45 minutes