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Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Large Onion, Thinly Sliced
- 1 pound Fresh Green Beans, Stems Removed
- 1/2 Tablespoons Unsalted Butter
- 1/4 cups Toasted Pecans, Chopped
- 1/4 cups Dried Cranberries
- Salt And Pepper, to taste
Method
- Heat olive oil in a saute pan over low heat. Add the onions. Cook, stirring occasionally, until they become a dark golden brown, about 30 minutes. Season with salt and pepper.
- While the onions cook, bring a large pot of water to a boil. Season with a generous pinch of salt. Add the green beans and cook for 2 minutes. Strain.
- Transfer the green beans to the saute pan with the onions. Toss to combine. Top with butter and a sprinkle of salt and pepper to taste.
- Transfer the beans to a serving dish. Top with toasted pecans and dried cranberries.
- Note: You can prepare the beans up to 2 days prior to serving. Follow the instructions up until adding the beans to the onions. Store the beans in an airtight container in the refrigerator. Re-heat in a saute pan the day you're ready to serve. Top with toasted pecans and dried cranberries.
