Day three of my Thanksgiving recipe week brings you Confetti Green Beans - one of my favorite new vegetable dishes. It is really easy to make, looks festive, and tastes delicious. Since this one has no set measurements, judge for yourself how much of everything you need, based on how many people you are cooking for.
Confetti Green Beans
Have enough beans for the number of people you are cooking for - half a handful per person works well.
A tablespoonful of dried cranberries per handful of beans is a roughly the right amount - you don't want the cranberries to overpower the beans, but you want them noticeable, for both taste and color. The same goes for the sliced almonds. Just cover the cranberries in some boiling water for about 5 minutes, enough to get them soft.
Saute the green beans in oil for a few minutes, until they turn a bright, vibrant green. Pour in the water and cranberries, saute a few more minutes. Add the almonds, cook for another 30 seconds, and remove from heat.
Serve as soon as possible.