Thanksgiving green beans with tarragon and cranberries
Ingredients:
- 3/4 pound fresh green beans, trimmed and cut on the diagonal
- salted water for boiling
- 2 Tbsp vegan margarine
- 1 cup cranberries
- 1 clove garlic, minced and pressed
- 2 Tbsp chopped fresh parsley
- 1 Tbsp fresh tarragon
- sea salt and freshly ground black pepper, to taste
Preparation:
Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutess. 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.
Serves 6 as a side dish.
