Inventiveness with green beans

It's a constant challenge to come up with fresh and interesting sides to go with traditional dishes. However, even if someone is a "meat and potatoes" kind of eater, there's always room for a little inventiveness when it comes to flavoring a seemingly bland, take as little as possible portion, springtime vegetable.

I like to mix in small pops of flavor using dried cranberries, and get creative with different textures like sliced almonds to transform bland beans into the main attraction at dinnertime. I first tried a variation of this recipe at a restaurant. I was amazed at how the flavor of green beans changed by adding just a little soy sauce. Although expected to be mushy and unpleasant like traditional green beans, I was pleasantly surprised to find the dish crisp and fresh. Quickly sauteing the beans left them cooked all the way through but still allowed the beans to maintain a crunchy texture.

For this recipe, I've included craisins, garlic and almonds. By adding the citrus tang of craisins, green beans take on a whole new flavor and no longer become the lonely leftovers in the back of the fridge. Cook these tonight and serve with pork chops and mashed potatoes for an easy weekday meal.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.

Sauteed green beans

Ingredients:

1 1/2 lb. fresh green beans

5 cloves chopped garlic

1.5 Tbsp. olive oil

1/4 c. craisins

1/4 c. sliced or slivered almonds

2 Tbsp soy sauce

• Rinse green beans in a colander and let air dry.

• Add olive oil to a saute pan and let warm over medium heat.

• Add green beans and cook covered for about 5-7 minutes, stirring often.

• Remove lid and add chopped garlic, craisins, almonds and soy sauce.

• Continue to cook uncovered for another 5 to 10 minutes or until desired tenderness is reached.

• Remove from heat and serve immediately.

Helpful Hints:

• Make sure you pinch off the stringy ends of the green beans before rinsing them.

• If beans are wet when placed in the saute pan they will splatter hot oil everywhere.