± 500 g green beans
1 T (15 ml) olive oilIna Paarman’s Vegetable Spice
3 T (45 ml) butter
⅓ cup (80 ml) slivered almonds
½ cup (125 ml) dried cranberries
Toss the beans with a little olive oil to preserve colour.
Steam the beans.
Season with Vegetable Spice.
While the beans are being cooked prepare the almonds and cranberries.
In a separate small frying pan heat the butter, add the almonds and cranberries.
Stir-fry until the almonds are nicely toasted. This can be done in advance.
Dish up the steamed beans in a warmed serving dish. Spoon over the almonds and cranberries.
This vegetable side can be pre-prepared and re-heated in the microwave just before serving.