Green Beans with Cranberries

These viridity beans are so saporous, intelligent and human to alter. The dehydrated cranberries rattling fix up the beans, giving them that specific ground dimension.

This dish is light than our previous viridity bean recipes (vegetable beans with shaved almonds and immature beans with mushrooms) because it uses olive oil in leu of butter, but you won't lose it!

My son loves veggie beans (go figure), so we try to get fanciful. My Mama-in-law common this recipe with us on our past catch to Calif.. My son ate them up so accelerating, I knew I had to get the direction and get it with you all. Savor!!

Green Beans with Cranberries

Prep Time: 15 minutes  Cook Time: 10 minutes  Total Time: 25 minutes

These green beans are so flavorful, quick and simple to prepare. The dried cranberries really dress the beans up, giving them that special occasion quality. You can also use the petit (skinny green beans), but they will cook slightly faster.

Skill Level: Easy

Servings: 6 -8 servings as a side

Ingredients

• 1/3 cup craisins dried cranberries
• 1 Tbsp soy sauce
• 2 lbs green beans trimmed
• 1 Tbsp salt
• 4 Tbsp olive oil
• 1 Tbsp lemon juice or 1 Tbsp vinegar
• 2 large or 4 small garlic cloves minced
• Garlic salt to taste

Instructions

1. Fill a large soup pot 2/3 with water and bring to a rapid boil. Add 1 Tbsp salt, 1 Tbsp lemon juice (or vinegar), and 2 lbs trimmed green beans. Partially cover and boil 6-7 min or until crisp-tender, drain and rinse with cold water to stop the cooking process.
2. In a large heavy-bottomed skillet, over medium heat, add 4 Tbsp olive oil, minced garlic and 1/3 cup dried cranberries. Saute 2 min or until garlic is golden and fragrant.
3. Stir in the green beans and drizzle with 1 Tbsp soy sauce and add garlic salt to taste.