Sweet-n-Savory Haricot Verts

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INGREDIENTS

INGREDIENTS

  • 1/4 cup (60 mL) sherry
  • 1/4 cup (60 mL)Ocean Spray® Cranberry Cocktail
  • freshly ground black pepper to taste
  • 1/2 cup (125 mL) blanched almonds, toasted**
  • 10 ozs (285 g) fresh or frozen green beans
  • 1 small onion, sliced
  • 2 tbsp (30 mL) water
  • 1/2 tsp (2 mL) salt
  • 2 cloves garlic, sliced
  • 2 tbsp (30 ml) butter
  • 1 tsp (5 mL) cumin seed*
  • 1 tsp (5 mL) curry powder
  • 4 ozs (115 g)Ocean Spray® Craisins® Original Dried Cranberries

DIRECTIONS

DIRECTIONS

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 non-stick skillet over medium heat, stirring constantly, for 5 to 6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted.

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