Bring a large pot of water to a boil, add the green beans, and cook the green beans until crisp-tender, or however you prefer to eat them. (It takes about 5 minutes to cook the beans to crisp-tender.) When the beans are cooked, carefully drain the water and rinse the beans under cold water in a colander until they are no longer hot.
Toast the sliced almonds in a small skillet over medium heat until they just start to brown. Set aside.
Combine the balsamic glaze and Dijon mustard in a small bowl and whisk together until combined.
In a large pan or a wok, saute the red onion in olive oil for 5 minutes, or until the onion has softened. Add salt and stir.
Add the balsamic glaze mixture and the dried cranberries and let them cook together for a minute. Add the green beans and gently toss them in the wok to coat them in the balsamic glaze. Remove from heat.
Serve with toasted almonds and crumbled goat cheese.
View the recipe instructions at Babaganosh
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