In addition to all the proteins and potatoes wuff created with that new ChefMaker Combi-Cooker, Vrghr also created this vegetable side dish.

Totally simple to create, using frozen green beans and fresh mushrooms, along with some "snacking" toasted cashews and dried "cran-raisins." But for all it's ease and simplicity, this ended up being a wonderful side dish with lots of robust flavor.

The mushrooms and green beans pair very well together, especially when enhanced with a bit of garlic, onion, and butter. The cashews bring a wonderful, subtle nutty foundation. And the dried cranberries or "cran-raisins" in this case, offer delightfully tart, sweet pops of flavor to really spark the taste buds.

And in an air fryer, this only needs about 15 minutes to cook! Which means it gets it on the table fast, with nearly no effort on the cook's part!

What more can you ask for in a side dish?

INGREDIENTS:
1 bag (16 oz) frozen Green Beans
8 oz sliced Mushrooms (White or Brown)
1/3 C (chopped) toasted cashews (can sub walnuts, peanuts, etc)
3 TBS dried Cranberries (or Cran-Raisins)
~ 1/3 C Very hot water
1-2 TBS Avocado Oil (can sub veggie oil, peanut oil, etc)

1-2 TBS unsalted Butter
1 tsp Granulated Garlic (or Garlic Powder)
2 tsp Onion Powder
1/2 tsp Salt
1/2 tsp ground Black Pepper
dash Cayenne Pepper

DIRECTIONS:
Remove beans from freezer and allow to thaw. You can speed this by putting them in a colander and running some cool water over them

Break up the bigger slices of mushrooms into pieces about 1/2 " size

Chop up the toasted cashews with a knife and cutting board until you have relatively small chunks. You will want about 1/3 Cup of them after chopping

In a large bowl, combine the thawed green beans and mushrooms. Drizzle the oil over top and toss to combine and ensure everything is equally coated

Spread the veggies in a single layer in the air fryer basket, making sure not to overlap. If you have more veggies thank will fit, make two batches

Set the air fryer to 385-400F and fry for 12-15 minutes. Check about the 10 minute point to see if a bit of browning is happening, and shake the basket to switch the surface area about

While the veggies are cooking, add the dried cranberries to the very hot water (you can also put them in aa microwave-safe container with the water and heat until simmering). Allow to steep for about 5 minutes to soften and plump the cranberries. Drain off the liquid and retain the berries

As soon as the cooking is finished, empty the still-hot veggies into a large bowl. Add the butter and sprinkle about 1/2 of the onion and garlic powder, salt, and pepper over the top. Toss vigorously to distribute the ingredients and coat the veggies. The hot veggies will melt the butter as you are tossing

In 1 or 2 more operations, sprinkle the rest of the seasonings over the veggies and continue to toss. This will make sure everything gets a reasonably even coat of the spices. Finally, add the chopped cashews and re-hydrated cranberries and toss one more time

Note: These are best served warm. Don't let them cool too much or the butter congeals

Serve warm along with your entree

!DEVOUR!