Green Beans With Dried Cranberries Recipes

Steps:

• Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

Steps:

• Steam green beans in 3/4 inch boiling water until tender, about 6 minutes. Drain; transfer to a serving dish. Drizzle with olive oil, and toss with cranberries. Season with salt.

Steps:

• Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.

Steps:

• *NOTE: I used 1 tablespoon freshly squeezed tangerine juice, 1 tablespoon pomegranate syrup and 1 teaspoon sugar in place of the PomWonderful.
• In a pot, steam green beans until fork-tender, 5 minutes for small green beans but as long as 15 minutes for larger green beans.
• In a large skillet, melt butter; add sliced onions and cook over low heat until translucent. Turn up heat slightly and caramelize onions until golden, stirring occasionally, about 10 minutes.
• Add dried cranberries, orange zest, orange juice, balsamic vinegar, and tangerine-pomegranate juice (or substitution). Simmer until liquid is reduced by half. Just before serving, add green beans; toss to coat and heat through.

Steps:

• Preheat oven to 350°. Combine beans and cranberries in an ungreased 8-in. square baking dish. In a bowl, mix oil, brown sugar, vinegar and thyme. Drizzle over bean mixture; toss to coat., Bake, uncovered, 20 minutes. Stir; bake until beans are tender, 5-10 minutes longer. Sprinkle with almonds.

Steps:

• Cook beans as directed on bag, adding orange peel before cooking; drain.
• Stir in cranberries and honey. Top with bacon bits.

Steps:

• Place butter in large saute pan over medium heat. Allow the butter to brown over medium heat, stirring frequently, until it has turned golden and smells nutty, about 6 minutes.
• Add the butternut squash to the pan. Sprinkle with pinch of nutmeg, kosher salt and freshly cracked black pepper. Toss then allow the butternut squash to cook, untouched, for about 4-5 minutes or until the bottoms begin to caramelize. Toss the squash and cook for another 4-5 minutes so that a new side of has a chance to caramelize.
• Next, add the green beans, dried cranberries and sage to the pan. Sprinkle with kosher salt and freshly cracked black pepper. Stir. Cook for another 10-15 minutes, stirring occasionally, until the green beans are tender and the squash has cooked through.
• Finally, add the lemon juice and zest to the pan. Stir and continue cooking until all of the lemon juice has cooked off.
• Taste then adjust seasonings as desired with more kosher salt and freshly cracked black pepper.
• Serve immediately.

Steps:

• Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.

Steps:

• Cook beans in large saucepan of boiling water 6 min. or until crisp-tender; drain. Return beans to pan.
• Add dressing; mix lightly. Cook and stir 1 min. or until heated through.
• Spoon onto platter; top with remaining ingredients.