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1/2 lb. green beans, trimmed and cut on the diagonal 2 Tbsp. vegan margarine 1 cup cranberries 1 clove garlic, minced and pressed 2 Tbsp. fresh parsley, chopped 1 Tbsp. fresh tarragon, chopped Sea salt and freshly ground black pepper, to taste• Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes. • Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water. • Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well. • Cook until heated through. Makes 4 servings