Citrus Cranberry Snap Beans Recipe

This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.

This Citrus Cranberry Snap Beans recipe is the first in a six-month series where I will be bringing you delicious recipes made with Fresh from Florida produce. This first month I am featuring a Florida Snap Bean recipe.

You may know the snap bean by another name.

Snap beans are also known as green beans. The Florida snap bean season is in full swing and beautiful fresh Florida snap beans can be found in abundance at your local stores and restaurants.

Be sure to look for the Fresh from Florida logo while shopping to be sure that you are getting the freshest in-season produce possible.

One of the things I love most about living in S.W. Florida is that we have an abundance of fresh produce available all year long. It makes eating local and fresh so easy.

Check out the featured recipes for this months featured produce. I can’t wait to try the Florida Squash and Tomato Gratin recipe.

My inspiration for this Citrus Cranberry Snap Beans recipe was the Florida Snap Beans with Caramelized Onions and Mushrooms featured recipe.

But I wanted to take advantage of the in-season Florida citrus and use up some leftover dried cranberries I had from my holiday baking.

How To Make Citrus Cranberry Snap Beans

This Citrus Cranberry Snap Beans recipe is very easy to make. all you need are some fresh Florida snap beans, fresh Florida tangerines or oranges, a poblano pepper, some dried cranberries, sliced almonds, a tiny bit of sugar, and a pinch of salt.

I also used a tiny bit of cornstarch and water to thicken the pan juices. It helps all those delicious flavors stick to the snap beans.

The Citrus Cranberry Snap Beans only take a few minutes to cook and since we are going to be steaming them in some fresh squeezed Florida Orange juice we need to get all the ingredients ready to go at once.

Start off by rinsing the snap beans off with cold water and trimming the ends. Finely dice the poblano pepper. I only used 1/4 of the pepper in this recipe.

Poblano peppers have a uniquely delicious flavor with just a hint of heat to them. I wasn’t looking to add any heat to this recipe.

I just wanted to take advantage of the flavor. If you’d like a little heat you can use an entire poblano pepper.

Zest two fresh Florida tangerines or oranges. Then cut them in half and juice them. I had some beautiful fresh Florida tangerines on hand but you can use oranges if that what you have.

Measure the cranberries out and put the cornstarch and water in a small bowl.

Put the orange juice, orange zest, cranberries, diced poblano pepper and salt in a large skillet. Heat on high and bring to a boil.

Put the snap beans into the skillet and toss. Place the lid on the pan and steam the snap beans until cooked but slightly crisp.

This will only take about 8-10 minutes. About 2 minutes before the snap beans are done mix the cornstarch and water and add to the pan. Toss and continue cooking for about 2 more minutes.

Add half the sliced almonds and toss.mTransfer to a serving platter and sprinkle the remaining almonds over the top of the snap beans.

For more Fresh from Florida recipes visit the Fresh from Florida recipe page.