Green Beans and Almonds Recipe

Green Beans with Almonds

This is a really fun recipe for green beans. I have had it around the recipe box for a bit so unfortunately I can’t give credit to its origin, other than it is not my original.


Coarse salt, to taste
2 lb. slender freshly picked green beans (this can be an awesome winter recipe by using your home canned green beans. If you have some also vacum packed and frozen they will work even better than you canned.)
1/2 cup slivered almonds- you can substitute other nuts here
2 Tbs. unsalted butter
1 Tbs. olive oil
4 shallots, thinly sliced
Freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
Steam your fresh beans for 3-4 minutes. You want them a nice deep green color but still crisp. Rinse your steamer basket with cold water to stop the cooking then pat beans dry with a hand towel. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately. Serves 8 to 10.

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