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.
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.
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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.
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