I just made this dish for Thanksgiving and loved it so much that I had to make it again. I make green beans a lot as the vegetables for my meals, but I got a bit more creative on this one because it was Thanksgiving. Adding cranberries to any dish makes it a Thanksgiving dish. I should call these Thanksgiving Green Beans. I add dried cranberries and almonds to a lot of food I eat, because that combination puts a smile on my face and makes me happy. I love talking about what makes me happy here, because if you haven’t noticed, it’s always the little things like green beans, oh or ice cream! But seriously, I add dried cranberries and almonds to salads, tuna salad, chicken salad, pancakes, and other baked goods. I keep them in a mason jar in my cupboard and always make sure they are full since I use them so frequently.
I am so sore right now! I didn’t work out at my Crossfit box for 4 days because I was out of town, and now I’ve gone 3 days in a row and they seemed to have been ones that used muscles I haven’t used in a while because I am sore. But, I guess I’d rather be sore than not at all!
what you need:
- 3 cups fresh green beans (about 15 – 18 oz)
- 1/2 cup water
- 1 tablespoon olive oil
- 1/4 cup sliced almonds
- 1/4 cup dried cranberries
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- salt and pepper to taste
what you do:
- Snap off the tips of your green beans, and snap them in half. Run under cold water to rinse them
- Heat a skillet over medium heat. Add green beans and water, cover with foil, and simmer for 10 minutes.
- Remove foil and add olive oil, almonds, cranberries, basil, thyme, oregano, salt and pepper to the pan.
- Sautée green beans with the ingredients for 8-10 minutes.
- Dish and serve while hot!