Green Beans with Roasted Nuts and Cranberries

Day 7

The "no bean beans" story still gets told in our house. Green beans were not the favorite vegetable, but maybe if we had doctored them up a bit, there wouldn't have been as much resistance. Green beans, this recipe is a good second chance at redeeming yourself. Here's the secret...Don't overcook them. Soggy floppy green vegetables are not my thing. So when it says, cook 4 to 6 minutes. I say 4 minutes. You're good. By the time you get them off the heat and into the bowl, there's another minute. These came from my roadside produce stand, and they were delicious. I recommend buying raw mixed nuts like walnuts, cashews, and almonds and toasting them yourself for a couple minutes in the oven or on the stove. They'll give off a little more flavor if you do. By the way, the seemingly insignificant addition of cranberries and nuts to your already healthy vegetable dish packs antioxidants, a healthy dose of vitamin C, antibacterial effects, and a boost of protein, among other great health benefits. So eat up! That's all I'm saying.

Recipe: Serves 8

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 unsweetened cranberries

Directions

1. Bring a large pot of water to a boil.

2. Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.

3. Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.

4. Drain the green beans and transfer them to the bowl.

5. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

6. Serve warm or at room temperature.

Nutrition Facts

per serving: 119 calories, 8 grams fat, 11 grams carbohydrates, 3 grams protein

Recipe adapted from Real Simple