Green Beans with Cranberries, Almonds, and Goat Cheese in a Fig Balsamic Glaze
Total Steps
7
Ingredients
9
Tools Needed
1
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Babaganosh Food BlogIngredients
- 1 pounds green beans, cleaned and ends removed
- 1/2 medium red onion
- 1 tablespoons olive oil
- 4 tablespoons Fig Balsamic Glaze
- 1 tablespoons Dijon mustard
- 1/2 teaspoons salt(optional)
- 1/4 cups dried cranberries
- 1/4 cups toasted sliced almonds
- 5 ounces goat cheese(optional)
Instructions
Step 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.
Step 2
Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.
Step 3
Combine the balsamic glaze and Dijon mustard in a small bowl and mix well until all the mustard clumps are gone.
Step 4
Finely dice the half of the red onion.
Step 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.
Step 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.
Step 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.