Green Beans with Cranberries, Almonds, and Goat Cheese in a Fig Balsamic Glaze
Ingredients
1 lb green beans, cleaned and ends removed
1/2 medium red onion
1 tablespoon olive oil
4 tablespoons Fig Balsamic Glaze
1 tablespoon Dijon mustard
1/2 teaspoon salt, or to taste
1/4 cup dried cranberries
1/4 cup toasted sliced almonds
4-6 oz goat cheese, or to taste
Preparation
1
Cook the green beans: Either steam them, or boil them. If boiling, bring a large pot of water to a boil, and cook the green beans until crisp-tender, or however you prefer to eat them. (It takes about 5 minutes to cook the beans to crisp-tender, and I really dislike overcooked vegetables so I watch them carefully.) When the beans are cooked, carefully drain the water and rinse the beans under cold water in a colander until they are no longer hot.
2
Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.
3
Combine the balsamic glaze and Dijon mustard in a small bowl and mix well until all the mustard clumps are gone.
4
Finely dice the half of the red onion.
5
In a large pan or a wok, saute the red onion in olive oil for 5 minutes, or until the onion has softened. Add the salt and stir.
6
Add the balsamic glaze mixture and the dried cranberries and let them cook together for a minute. Add the green beans and the toasted almonds and gently toss them in the wok to coat them in the balsamic glaze. Remove from heat.
7
Serve with crumbled goat cheese. Make sure to get some of that cranberry/almond saucy goodness that might sink to the bottom of the serving dish.
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About
These green beans are cooked to a perfect crisp tender consistency and tossed in a fig balsamic glaze with cranberries and toasted almonds. Never eat boring mushy green bean casserole again!
Yield:
6-8 servings
Added:
Saturday, January 3, 2015 - 10:45am
