You will need:
1 tsp coconut oil
Sprinkle of ground pepper and kosher salt
Pan to steam green beans
Wash your green beans. Grind some pepper and a sprinkle of salt while steaming, and steam (covered) for 5 minutes until they are bright green, they have softened a bit, and are still a bit firm.
Fill a ziploc with the raw almonds. Find either a hammer or something you can pound the almonds with to smash them up. Chop your dried cranberries. After the beans are steamed, add the coconut oil to the saute pan. Once the coconut oil has melted, add all ingredients to the pan and lightly brown. Should take 5-7 minutes in the saute pan.
For a more simple, "every day" version:
Over medium-low heat, drizzle some olive oil in a saute pan. Take a spatula and spread it out over the bottom of the pan.
Add the (washed) green beans to the pan. Slice a couple of lemons and add them in too. Cover with a lid, but stirring occasionally.
Once they're bright green with a hint of brown they're ready! Should be around 7 minutes.
So easy, you should pretty much always have lemons or limes, salt and pepper on hand...just need to keep those green beans stocked!