With a little bit of creativity in the kitchen, a beautiful roast turkey doesn’t need to be the only star dish on your Thanksgiving dinner table.
Take this side of sweet and savory green beans, for example. Normally, you’d probably pass over a bowl of blanched green beans and garlic, but with a few dashes of cumin and curry powder, toasted almonds and candy-like dried cranberries, a bunch of blasé beans can be transformed into a show-stopping side dish.
Recipe and photo courtesy of Ocean Spray.
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Makes 6 servings
- 1/4 cup sherry
- 1/4 cup Ocean Spray Cranberry Juice Cocktail
- Freshly ground black pepper, to taste
- 1/2 cup blanched almonds, toasted*
- 1 small onion, sliced
- 2 Tbsp water
- 1/2 tsp salt
- 2 cloves garlic, sliced
- 2 Tbsp butter
- 1 tsp cumin seed**
- 1 tsp curry powder
- 4 oz Ocean Spray Craisins Original Dried Cranberries
- 10 oz fresh or frozen green beans
How to make it
If using fresh green beans, cook in salted boiling water for 3 to 4 minutes or until just tender. Drain; rinse in cold water.
Combine 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 or until liquid evaporates and mixture is heated through. Sprinkle with almonds.
*To toast almonds, cook in small nonstick skillet over medium heat, stirring constantly, for 5 to 6 minutes or until golden brown and fragrant. Toasted salted Marcona almonds can be substituted.
**If desired, lightly toast cumin seed in small skillet and pound with mortar and pestle to bring out flavor.