- 1 1/4 pounds fresh green beans, ends trimmed
- 2 tablespoons butter
- 1/4 cup sliced almonds
- Salt and pepper to taste
Place 1 inch of water and beans in 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium. Cover; cook until beans are crisp-tender, 6 to 10 minutes. Drain.
Melt butter in heavy large skillet over medium heat. Add almonds and dried cranberries; cook and stir until almonds are golden brown, 1 to 2 minutes. Remove from heat; stir in beans. Season with salt and pepper.
Makes 6 servings (about 5 1/2 cups total)