Sweet-n-Savory Green Beans

Carol Junkins


Ocean Spray had this recipe on its web site and thought how nice this would be for a Holiday dinner or when company is coming. Make ahead and reheat!! The picture is also from Ocean Spray.

My kind of green beans !

★★★★★ 2 votes
10 Min
10 Min
Stove Top


1/4 c
sherry (optional)
1/4 c
cranberry juice cocktail
freshly ground black pepper to taste
1/2 c
blanched almonds, toasted*
10 oz
(frozen box) or fresh green beans
1 small
onion, sliced
2 Tbsp
1/2 tsp
2 clove
garlic, sliced
2 Tbsp
1 tsp
cumin seed*
1 tsp
curry powder
4 oz
craisins, original dried cranberries


1If using fresh green beans, cook in salted boiling water for 3 to 4 minutes or until just tender. Drain, rinse in cold water.
2Combine 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 until liquid evaporates and mixture is heated through. Sprinkle with almonds.
3* If desired, lightly toast cumin seed in small skillet and pound with mortar and pestle to bring out flavor.

** To toast almonds, cooking small nonstick skillet over medium heat, stirring constantly, for 5-6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #almonds, #cumin, #curry