- 1/4 to 1/2 teaspoon salt, plus more to taste
- 2 tablespoons ghee (or three tablespoons unsalted butter)
- 2 medium (95 g) shallots, thinly sliced
- 1 clove (5 g) garlic, grated
- 1/4 cup (35 g) slivered almonds
- 1 tablespoon coconut sugar (or other sugar)
- 1.25 pounds (525 g) green beans, ends snapped off and bruised bits removed
- 1/4 cup (15 g) grated Pecorino cheese
- 1/4 cup (35 g) dried cranberries
- Fill a 3.5-quart or larger stockpot with water and add 1/4 to 1/2 teaspoon salt. Turn heat to medium-high, and while water comes to a boil, start the shallot mixture: In a large sauté pan, melt ghee.
- Once pan is warm, add sliced shallots, garlic, and almonds. Let cook over medium heat for about 10 minutes, until wilted and dark throughout. Then, lower heat to its lowest possible setting, stir in sugar, and leave mixture alone.
- Meanwhile, once the water has boiled, add trimmed green beans and cook for 4 to 10 minutes, until soft but still crunchy. The beans only need 3 to 5 minutes to cook, but we tend to like our blanched beans a little softer than most people, so we let ours cook even longer; just taste to measure crispness along the way, and stop cooking when the beans are the doneness you like.
- Once beans are cooked, remove with a slotted spoon to the pan of shallots, garlic, and almonds. Toss right in the skillet, and add Pecorino and cranberries, mixing everything to coat.
- Serve warm or at room temperature.