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Buttered Green Beans with Almonds and Cranberries

Buttered Green Beans with Almonds and Cranberries


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  • Prep 5min
  • Total10min
  • Servings72

An easy side dish with whole green beans, sliced almonds and dried cranberries in a simple butter sauce.MORE+LESS-

ByInspired Taste

Updated May 7, 2015

Ingredients

1

(8 oz) box frozen Cascadian Farm™ organic whole petite green beans

1/4

cup dried berries (strawberries, blueberries, or cranberries)

Steps

Hide Images

  • 1

    Cook green beans in microwave according to box directions.

  • 2

    While the green beans cook, melt butter in a small saucepan over medium heat. Add berries and almonds, cooking an additional minute. Serve green beans tossed with butter, berries and almonds.

Nutrition Information

No nutrition information available for this recipe


Green Beans with Almonds and Cranberries

The first time I had green beans with almonds and cranberries for Thanksgiving was actually not on Thanksgiving or in the States.

My first autumn in Israel I was dejected for week missing New York. It got worse once I realized that I was not going to be with my family for Thanksgiving.

Hearing how depressed I was &ndash okay fine, I was sobbing in my bed &ndash a friend recommended I go to a Thanksgiving event in Tel Aviv.

The event was a lame attempt with terrible food to the point of hopeless acceptance. I told myself that next year I would do something nice with my friends.

Then I was invited to a Thanksgiving Shabbos meal for Friday night in the Old City section of Jerusalem. One long table spanned the open space and we took the far end of it.

It wasn&rsquot the same as being with my family, but I was surrounded by friends. The food was also very good we had juicy turkey, mashed potatoes, and pumpkin pie just like my Mom makes.

It wasn&rsquot perfect, but it was close.

Something else that was at the table which I never had but was taken with right away. It was a bowl of green beans topped with sliced almonds and cranberries.

From the first bite and decided from then on I wanted to have it a part of my Thanksgiving spread.


Preparation

  • Heat the oven to 350°F. Put the cranberries and 1 cup of the orange juice in a small bowl and let sit at room temperature for at least 30 minutes.
  • Spread the walnuts in an even layer on a rimmed baking sheet and toast in the oven until golden brown, about 12 minutes. Transfer the nuts to a plate to cool. When cool, crumble the nuts into smaller pieces.
  • Increase the oven temperature to 450°F. Toss the diced sweet potato with the maple syrup, the remaining 1/4 cup orange juice, the 1/2 tsp. salt, and the black pepper. Spread the potato pieces on the same rimmed baking sheet you used to toast the nuts and roast, stirring occasionally, until just tender, 10 to 15 minutes. Set aside
  • Meanwhile, bring 4 qt. water and the 1/4 cup salt to a boil in an 8-qt. pot. Put the beans in the boiling water, stir once or twice to distribute them, and cook until just tender throughout, 4 to 5 minutes, depending on their size and freshness. Drain the beans well in a colander.
  • When ready to serve, strain the cranberries and reserve the juice. Melt the butter in a large (preferably 12-inch) skillet over medium-high heat until bubbling but not browned. Add the chopped sage and let sizzle for just a few seconds, stirring, to flavor the butter and crisp the sage. Add the green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring. Add the cooked sweet potatoes, toasted walnuts, and strained cranberries. Toss all together and cook, stirring occasionally, for 2 minutes more, to let the ingredients warm and their flavors mingle. Add the reserved orange juice, stir well, and cook until most of the liquid has evaporated, about 1 minute more. Taste and season with salt and pepper as needed. Transfer to a serving dish and serve immediately.

Make Ahead Tips

You can make this recipe up to 4 hours ahead, stopping after you par-cook the green beans. Plunge the hot green beans into an ice bath to stop the cooking, drain well in a colander, and set aside until ready to proceed with the recipe.


1-Pan Garlicky Green Beans with Slivered Almonds

Friends, behold the only green bean recipe you need. (Okay, maybe besides this Vegan Green Bean Casserole, because, goals).

They’re tender, flavorful, FAST, and easy! Let us show you how it’s done!

How to Cook Green Beans

There are many ways to cook green beans, the most popular being boiling or blanching (boiling in hot water and transferring to ice-cold water to stop the cooking).

However, that takes time, and we don’t like to waste yours (or ours). So, we came up with a quicker, easier method that requires 1 pan and only about 10 minutes to make. Simply add to a skillet with oil or butter (dairy-free as needed), cover, and cook over medium-high heat. This simultaneously steams and browns the green beans, cooking them faster with more flavor.

Plus, no boiling means less flavor is lost in the water, meaning even more flavorful green beans!

We think pan-fried green beans taste better than boiled any day. Put our method to the test and see what you think!

For additional flavor, we add a bit of minced garlic at the end of cooking (so it doesn’t burn), which adds a nice kick and complements sea salt and black pepper beautifully.

The last touch is adding some toasted slivered almonds into the mix for a nutty crunch. Swoon!

We hope you LOVE these green beans! They’re:

Fast
Simple
Flavorful
Garlicky
Nutty
Versatile
& Incredibly delicious

These would make the perfect side for holiday meals and beyond! We personally love them alongside things like Lemon Baked Salmon, Marinated Grilled Chicken, and this Vegan Lentil Nut “Meatloaf.”

More Green Bean Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


Green Beans with Brown Butter and Toasted Almonds

Each year I am amazed at how fast Thanksgiving rolls around. All of the sudden I blink and we are talking about turkey, cranberries, stuffing, mashed potatoes and pumpkin pie. Hopefully you all had a wonderful Thanksgiving filled with good food and family.

I think the side dishes are a second thought to the main attractions for many people, but for me they are just as important. As I start to think about the next holiday I know that I will need that balance of fresh vegetables and salads to go along with the meats and potatoes. It is nice to serve up simple side dishes that are a little different than just plain green beans or carrots .

One of my favorite vegetable side dishes is green beans. I can eat them plain but enjoy spicing them up a bit for special occasions. These Simple Garlic Parmesan Green Beans are one of my favorite ways to eat green beans, but I think we have a contender with these Green Beans with Brown Butter and Toasted Almonds.

Recently I attended a cooking class where we learned how to make a variety of Thanksgiving dishes and these Green Beans with Brown Butter and Toasted Almonds was on the list. I have eaten these time and time again and always enjoy the nutty brown butter butter that coats the crisp green beans and the crunch of the toasted almonds. When I made these last weekend Mike walked in the house and asked what the delicious smell was, and that my friends is the smell of brown butter. Heavenly!

When thinking about your holiday table this year I hope you will add these green beans to the mix. Not only do I adore the flavors in these Green Beans with Brown Butter and Toasted Almonds but the dish is simple to make, so you can spend your time preparing the rest of your meal. You can even parboil the green beans up to a day ahead of time to cut down on the cook time the day of your gathering.


Watch the video: Φασολάκια Κοκκινιστά με Λουκάνικο. Άκης Πετρετζίκης (June 2022).


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