Green Beans with Dried Cranberries and Almonds

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Easy and elegant vegetable side dish. I like the Blood Orange Olive Oil with this as it is the perfect compliment to the dried cranberries but you could also use Lime or Chipotle for a little heat.

Green Beans with Dried Cranberries and Almonds


  • 2/3 cup sliced almonds
  • 12 cups water
  • 1 1/2 lbs green beans trimmed
  • 1/3 cup thinly sliced shallots
  • 3 tbsp. MTOO Blood Orange Olive Oil
  • 2/3 cup dried cranberries
  • 1/4 of one orange zest
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper


  • Preheat oven to 350°.
  • Lightly toast almonds at 350° for 5-10 minutes. Keep your eye on them so they don’t burn.
  • Coarsely chop nuts.
  • Bring 12 cups water to a boil in a large saucepan. Add beans; cook 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Pat beans dry.
  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 5 minutes or until lightly browned. Add beans; cook 3 minutes or until thoroughly heated, stirring occasionally. Add cranberries and almonds; cook 1 minute. Sprinkle with salt and pepper.
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  1. Janet says:

    Looks like a yummy recipe. I plan to make it today. FYI the ingredients list orange zest but the directions fail to mention where or how to use them. I plan to simply garnish the finished dish with them. Not sure if that was the intended use but it should work.

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