Green Beans with Cranberries and Almonds

Green Beans with Cranberries and Almonds

I can hardly believe Thanksgiving is only a few days away. I’m not sure about you but all the food I plan on eating is already on my mind! Green Beans are one of my favorite vegetables. No matter how they are cooked, green beans are one of my favorite side dishes, especially on Thanksgiving! 

I love green bean casserole just as much as the next girl, but sometimes you might be looking for something a little lighter. To be 100% honest with you, on how I started making these Green Beans with Cranberries and Almonds, I have to tell you a little story. I could honestly say this is a bit embarrassing to admit, but I’m trying to be more present in my blog post so I’m just going to be straight up with you. A month or so ago, I whipped myself up a Lean Cuisine for lunch and it was a chicken dish with a side of these green beans. I instantly fell in love and decided that I needed to make these for myself. 

When coming up with my own version of anything, it’s really trial and error.  I need to be a bit better at writing things down. But, for today I wanted to give you a recipe that isn’t by the book and only has a few ingredients. For me, cooking means gathering my favorite ingredients, throwing them into a pan and adding things until it tastes just the way I like it.  This recipe is one of those for me, so feel free to tweak it until it tastes perfect to you!


Green Beans with Cranberries and Almonds

Green Beans with Cranberries and Almonds

Ingredients

1 bag French Green Beans-My favorites are from Trader Joes. They come frozen and are delicious!

1/3-1/2 cup sliced almonds

1/3-1/2 cup dried cranberries (craisins are really good too)

2 tablespoons olive oil

2-3 tablespoons balsamic vinegar 

salt and pepper

Instructions

I usually use my Le Creuset dutch oven for everything this, but you can use a pot and a sauté pan. Add some water to your pot and boil green beans until tender. Drain and set aside.

In the same dutch oven, or separate sauté pan, heat olive oil. Add in almonds and cranberries. Sauteé until for just a minute or two until almonds turn a warm brown color and cranberries soften a bit. 

Add in green beans and season with salt and pepper. Sauté for another 3-5 minutes until soft.

Turn off heat and add in the. balsamic vinegar. Toss until coated well. 

Serve!


I love how easy and quick this recipe is! It is also perfect for the holidays and is a beautiful and healthier alternative to green bean casserole! Be sure to see this recipe in action, here, and shop this post with some of my kitchen essentials below.

Photography by Tiffany Sigmon

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