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Sauteed Green Beans with Cranberries & Walnuts Recipe

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This recipe for Sauteed Green Beans with Cranberries & Walnuts, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jennifer Koebrick
Added: Thursday, November 22, 2007
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. (about 3 oz.) dried cranberries

1 c. fresh orange juice

2/3 c. (2 oz.) walnut halves

4 quarts water

1/4 c. kosher salt

1 to 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed

3 oz. (6 T.) unsalted butter
Directions:
Directions:
Heat the oven to 350ºF.

Put the cranberries and 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.

Bring the water and the kosher salt to boil in an 8-quart stock pot.

Put the beans in the boiling water, stir once or twice to distribute them, and cook until tender throughout, 4 to 5 minutes, depending on their size and freshness.

Drain the beans well in a colander and set aside.

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 green beans and spread them out in the pan. Let them cook for 2 to 3 minutes without stirring.

Add the 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
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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