This is one of my favorite holiday recipes. It is not only simple to make but is delicious. It makes an ideal pairing for a chicken or lamb main course, and the ease of preparation makes for effortless entertaining.
Makes: Twelve servings; 115 calories ea.
Diet: Vegetarian, Gluten-free
Prep Time: 10 minutes
Cook Time, Ease: 10 minutes, Easy
2 tbsp butter or olive oil
2 tsp nigella seeds
2 garlic cloves, thinly sliced (optional)
1-2 jalapeños, deseeded and split lengthwise (optional)
1½ lbs haricot verts, trimmed
½ cup dried cranberries
½ cup raw unsalted slivered almonds
1 tsp salt
¼ tsp lemon juice
1 oz goat cheese
Warm the butter or olive oil in a large shallow skillet. Add the nigella seeds and sliced garlic, if using, and turn up the heat until they sizzle. Keeping the heat on medium, add the jalapeños, if using, and let them cook in the butter/oil for about ½ minute. Add the haricot verts and stir well to ensure that all the beans are coated with the spices and butter/oil. Turn the heat to low, cover, and cook for 5-7 minutes until the beans are tender. Sprinkle in the cranberries and almonds, season with salt and lemon juice, and stir in to allow the flavors to mix. Serve hot with crumbled goat cheese.