Sauteed green beans satisfy the yearning for traditional tastes, but sometimes you just want a little something extra. To build on the flavor, we’ve added a few ingredients: sundried tomatoes, mushrooms, dried cranberries. These add great taste and texture, but if none of them float your boat, mix and match as you wish!
Oh and did we mention they’re versatile, inexpensive, and pack a nutritional wallop with vitamin C, potassium, and fiber? You definitely want to add green beans to your weekly menu.
Sauteed Green Beans with Sundried Tomatoes, Mushrooms and Cranberries
- 2 pounds green beans ends trimmed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 perfect sweet onion sliced thin
- 3 cloves garlic minced
- 1 ounce sundried tomatoes
- 8 ounces button mushrooms ends trimmed; quartered
- 6 ounces dried cranberries
- Salt and Pepper to taste
- Blanch the green beans in boiling salted water until just crisp-tender. Immediately place them in a bowl of ice water to stop them from cooking.
- In a sauté pan, heat the olive oil and melt the butter. Add the onion and garlic and cook until the onions are sweated and translucent. Add the tomatoes and mushrooms and sauté, stirring often, for 5-7 minutes or until the mushrooms are tender.
- Add the beans, season with salt and pepper, and cook until beans are warmed through. Remove from the heat, stir in the cranberries and serve.