Bring a large pot of water to a boil.

Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.

Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.

Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

Serve warm or at room temperature.

Stress-Less Tip: Don't bother pulling out the sauté pan. Using roasted nuts eliminates the need to toast them on the stovetop.