Try this side dish of Green Beans with Cranberries, Goat Cheese, and Toasted Almonds, drizzled with Fig Balsamic Glaze. You will never go back to mushy green bean casseroles again!
1 lb green beans (, cleaned and ends trimmed)
0.5 medium red onion (, thinly sliced)
1 tablespoon olive oil
4 tablespoons fig balsamic glaze
1 tablespoon dijon mustard
0.5 teaspoon salt (, or to taste)
0.25 cup dried cranberries
0.25 cup sliced almonds
4-6 oz goat cheese (, or to taste)
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.