When making green beans, it is absolutely critical to use fresh beans! Frozen (and canned, ick!) are really gross, so if the fresh ones don’t look good that day, just put off the green bean dish until another day. Good green beans will be plump and firm, not wrinkly or flaccid. A light steam and salt can make an easy, tastey bean, but if you want something with a little more pizazz, try out these. They’re very yummy and will go with just about any potato, rice or other grain dish that you can come up with.
1/4 C slivered almonds
2 Tbs dried cranberries
2 handfuls fresh green beans, washed and ends snapped off
1/2 tsp salt
2 tsp Earth Balance “butter”
4 Tbs water
Heat the “butter” over low in a small pan. When the “butter” has melted, add the almonds and cranberries. Cook for 3-5 minutes, until almonds are lightly toasted. Add the green beans and salt. Increase heat to med-high. Throw in 2 Tbs water to create a steam for the beans. When that water has cooked off (about a minute), repeat with 2 more Tbs water. The beans should turn a very bright green color. Remove from heat and enjoy!