Bring a pot of water to a boil. Add 1 Tbsp salt, 1 Tbsp lemon juice, and trimmed green beans. Partially cover and boil 6-7 min or until crisp-tender, drain and rinse with cold water.

In a large heavy-bottomed skillet, over medium heat, add 2 Tbsp olive oil, minced garlic and 1/3 cup dried cranberries. Saute 2 min or until garlic is golden and fragrant.

Stir in the green beans and drizzle with 1 Tbsp soy sauce and add salt to taste. Serve warm.