Servings: six to eight.
Sautéed green beans lend themselves to layers of flavor. Boiling the beans before you sauté them gives them a bright color and crisp texture.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make this recipe up to 4 hours ahead, stopping after you par-cook the green beans. Plunge the hot green beans into an ice bath to stop the cooking, drain well in a colander, and set aside until ready to proceed with the recipe.
EVERYONE loved this! I am a non-cook and I was so proud and pleased how this came out! I will be making it again!!
This was a pretty interesting idea, but the author should state that using "non-sweetened" dried cranberries is the way. I used the only available "fruit sweetened" turned out too sweet! Take heed cooks, it's unsweetened, or slightly.
This is my favorite green bean dish. I've served it multiple times and it's great at holidays.
Fantastic side dish for company. Love the sweet potatoes.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?