Side Dish
6 - 8 servings
8 minutes
15-20 minutes
Chef Tom Fraker
An updated, festive version of the traditional side dish.
2 pounds green beans, ends trimmed or French beans
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
½ Melissa’s Perfect Sweet Onion, sliced thin
3 cloves Melissa’s Peeled Garlic, minced
½ jar Melissa's Julienne Style Sun-Dried Tomatoes
8 oz. button mushrooms, ends trimmed, quartered
2 packages Melissa’s Dried Cranberries
Kosher salt and freshly ground 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 and season with salt and pepper.
Cook until the beans are heated through.
Remove from the heat, stir in the cranberries and serve.
