Instructions: Cook the green beans in water with butter buds, onion, garlic and salt until tender. Drain any extra water and return beans to pan. Sprinkle with cinnamon and cloves. Stir in yoghurt and heat. Place in serving bowl and garnish with pomegranate seeds and walnuts.

NOTES : Original recipe called for cooking the beans in 3 T. Butter. Also using full fat yogurt and 1/2 cup untoasted walnuts.

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