Green Beans with Almonds and Cranberries Recipe

Ingredients:

• 1 pound green beans, trimmed
• 2 tablespoons unsalted butter
• 1/4 cup slivered almonds
• 1 teaspoon kosher salt, plus more to taste
• Pepper, to taste
• 1/4 cup dried cranberries

Directions:

1. Fill a large, deep skillet with water. Bring to boil over high heat. Add 1 teaspoon salt.
2. Prepare a large bowl of ice water and set aside.
3. Add green beans to boiling water and cook until crisp-tender. Thin, French-style green beans (haricots verts) will cook in about 2 minutes; bigger beans can take up to 5. Check beans every minute or so, especially if you like crisp beans.
4. Use a slotted spoon or mesh spider to transfer beans to bowl of ice water. Once cool, drain beans.
5. Empty skillet of water and place over medium heat. Add butter. Once melted, add almonds and cook until lightly golden, stirring occasionally. Add green beans and toss gently until heated through. Season with salt and pepper, to taste.
6. Stir in cranberries just before serving.
7. Cook's Tip:
8. Beans can be blanched (steps 1-4) ahead of time. Store in refrigerator up to two days until ready to sauté for this recipe, add to salads, or snack on with dip.