Sweet-n-Savory Haricot Verts

Sweet-n-Savory Haricot Verts

Sweet-n-Savory Haricot Verts


    • Sherry1/4 cup
    • The Original Cranberry Juice Cocktail1/4 cup
    • Freshly ground black pepper to taste
    • Blanched almonds1/2 cup
    • Fresh or frozen green beans10 ounces
    • Small onion1
    • Water2 tablespoons
    • Salt1/2 teaspoon
    • Cloves garlic2
    • Butter2 tablespoons
    • Cumin seed*1 teaspoon
    • Curry powder1 teaspoon
    • Craisins® Original Dried Cranberries4 ounces
    • Featured Product

      The Original Cranberry Juice Cocktail

    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries


    If using fresh green beans, cook in salted boiling water for 3 to 4 minutes or until just tender. Drain; rinse in cold water. Combine onion, water and salt in large skillet. Cook over medium-high heat until water evaporates. Add beans, garlic, butter, cumin and curry powder; stir to coat beans. Stir in dried cranberries, sherry, juice cocktail and pepper. Reduce heat to medium-low; cook for 5 to 10 minutes or until liquid evaporates and mixture is heated through. Sprinkle with almonds. Makes 6 servings. *If desired, lightly toast cumin seed in small skillet and pound with mortar and pestle to bring out flavor. **To toast almonds, cook in small nonstick skillet over medium heat, stirring constantly, for 5 to 6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted. 2009 Ultimate Cranberry Recipe Contest Finalist Kara Adanalian Fresno, CA