By: Laura Ruben
Is your garden teeming with beans? My buddy Laura’s is so she offered this month’s recipe. You could sub coconut oil for the olive oil if you prefer. Try this and let me know what you think.
3-4 cups fresh green beans, trimmed
1 cup of onion, large dice
¼ cup dried cranberries
¼ cup almonds, cashews or walnuts
*optional – 2 Tbs Hormel 50% less fat real bacon pieces
olive oil
sea salt and fresh cracked black pepper
In a sauté pan over medium heat, add a tablespoon or two of olive oil. Add onion and sauté for 5-10 minutes until just starting to soften. Add green beans and continue to sauté for 5-10 minutes (add a dash more olive oil if necessary). Add a few tablespoons of water, turn heat to medium-low and cover with a lid, stirring occasionally for another five minutes. DO NOT OVERCOOK. Keep only enough liquid in the pan to keep vegetables from sticking to the pan. When the water has almost evaporated, stir in cranberries and nuts (*and bacon), salt and pepper, cover and simmer for five minutes until beans are crisp tender. Delicious!