Green Beans with Caramelized Onions and Pecans

Heat olive oil in a sauté pan over low heat. Add the onions. Cook, stirring occasionally, until they become a dark golden brown, about 30 minutes. Season with salt and pepper.

While the onions cook, bring a large pot of water to a boil. Season with a generous pinch of salt. Add the green beans and cook for 2 minutes. Strain.

Transfer the green beans to the sauté pan with the onions. Toss to combine. Top with butter and a sprinkle of salt and pepper to taste.

Transfer the beans to a serving dish. Top with toasted pecans and dried cranberries.

Note: You can prepare the beans up to 2 days prior to serving. Follow the instructions up until adding the beans to the onions. Store the beans in an airtight container in the refrigerator. Re-heat in a sauté pan the day you’re ready to serve. Top with toasted pecans and dried cranberries.