Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Green Beans with Roasted Nuts and Cranberries
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½ pounds green beans, trimmed and washed |
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1 TBSP extra-virgin olive oil |
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¼ cup roasted nuts of choice |
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1 TBSP dried cranberries |
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Salt and pepper to taste |
Boil green beans to desired tenderness (2-8 minutes), then drain and set aside.
Toast nuts lightly in pan and set aside.
Add olive oil to 10" nonstick pan. Add beans and nuts and stir fry until warm, adding salt and pepper as desired.
Put into serving dish and top with dried cranberries.
NOTE: This is from the April 2008 "Real Simple" magazine that was somehow delivered to our house. The recipe called for toasting the nuts, cooking the beans, then tossing the beans, Craisins, and nuts into a bowl and stirring the olive oil over it all and serving it. That did NOT appeal to me, so I did it as stated above and we really enjoyed it! (I did cook the beans and toast the nuts earlier, and then assembled it later). I chose to use walnuts in this recipe, as I have another green bean recipe in which I use almonds. Today I served it with Szechwan shrimp over yellow rice and a fruit salad.