recipes
Baby Beans with Hazelnuts & Cranberry Hot Butter
Tender crisp baby beans topped with a mixture of hazelnuts, cranberries and a hot butter sauce.
serves 6
5 min prep
if you liked this recipe, try...
ingredients
| 1 tablespoon butter 500g packet frozen Birds Eye Baby Beans 1/3 cup hazelnuts 1/3 cup dried cranberries 2 teaspoons sugar ¼ cup cranberry juice Juice of half a lemon |
featured products
instructions
step 1
Melt butter in a medium frying pan, add frozen Birds Eye Baby Beans and cook for 3-4 minutes gently tossing them in the pan to cook evenly.
step 2
Add hazelnuts, cranberries, sugar, cranberry and lemon juices. Gently toss over a medium heat for 2 minutes to glaze the beans. Arrange beans and hazelnuts on a serving platter and drizzle with the cranberry glaze.
recipe tip
Cranberry syrup is available from specialty delicatessens, however maple syrup makes a good substitute but reduce to 2 tablespoons.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 521kJ (124Cal) | 446kJ (107Cal) |
| Protein | 2.5g | 2.1g |
| Fat- Total | 7.7g | 6.6g |
| - Saturated | 2.0g | 1.7g |
| Carbohydrate | 9.2g | 7.9g |
| - Sugars | 8.7g | 7.4g |
| Dietary Fibre | 5.5g | 4.7g |
| Sodium | 27mg | 24mg |
| Potassium | 132mg | 113mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Baby Beans with Hazelnuts & Cranberry Hot Butter
Baby Beans with Hazelnuts & Cranberry Hot Butter
Tender crisp baby beans topped with a mixture of hazelnuts, cranberries and a hot butter sauce.
ingredients
1 tablespoon butter
500g packet frozen Birds Eye Baby Beans
1/3 cup hazelnuts
1/3 cup dried cranberries
2 teaspoons sugar
¼ cup cranberry juice
Juice of half a lemon
instructions
step 1
Melt butter in a medium frying pan, add frozen Birds Eye Baby Beans and cook for 3-4 minutes gently tossing them in the pan to cook evenly.
step 2
Add hazelnuts, cranberries, sugar, cranberry and lemon juices. Gently toss over a medium heat for 2 minutes to glaze the beans. Arrange beans and hazelnuts on a serving platter and drizzle with the cranberry glaze.
serves 6 5 min prep recipe tip
Cranberry syrup is available from specialty delicatessens, however maple syrup makes a good substitute but reduce to 2 tablespoons.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au