Chef Tal Ronnen’s Thanksgiving menu: Green beans with fresh cranberries! »
Hey everyone! This is the third recipe on Tal Ronnen’s Thanksgiving menu with Gardein, meaning we are halfway through dinner. Now if we were French, we might’ve started with this dish and ended with the beet and orange autumn salad, as is the custom in the francophone countries in which I have eaten meals. Once you make the mistake of eating the salad with your supper, only to watch everyone else eat it afterward, you remember the order. Of course you’d think someone would let you know that you were eating the salad out of order like a big dummy, but awkward situations can be difficult to diffuse. Thank goodness these are just delicious, neutral green beans.
Green Beans with Fresh Cranberries
15 min prep
15 min cook
¾ lbs. fresh green beans, trimmed and cut on the diagonal
2 Tbsp. margarine
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
sea salt and freshly ground black pepper to taste
Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 mins. Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water.
Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper. Toss to coat well. Cook until heated through.
See you tomorrow for course four!