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Wednesday, February 27, 2013

Green Beans with Nuts and Cranberries



kosher salt and pepper
1 1/2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
1/2 cup roasted, unsalted mixed nuts, roughly chopped
1/4 cup dried cranberries

Bring a large pot of water to a boil. Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes. Meanwhile, in a large bowl, combine the oil, nuts, and cranberries. Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Serve warm or at room temperature.


recipe source here


shared at
real food wednesday
friday food frenzy