With Green-beans on special and sooooo fresh right now, here is a classic you just can't go past. While new and innovative recipes are inspirational, sometimes a time honoured classic is well.... classicly delicious!
Based on the traditional French recipe (haricots verts amandine), these green beans feature buttery toasted almonds with salt and pepper, tender shallot and a squeeze of lemon. Buttery almonds?! I hear you say?
Absolutely. They are insanely decadent and just the right kind of naughty!
What You Need:
2 tablespoons unsalted butter, sliced into several pieces
½ cup sliced or flaked almonds
¼ cup thinly sliced shallot (about 1 small)
1 pound haricots verts or slender green beans, trimmed
1 tablespoon + ½ cup water, divided
Freshly ground black pepper and salt, to taste
What To Do:
In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. You want them nice and toasty but not burned. Sprinkle with salt and pepper to taste.
Add the shallot and cook, while stirring constantly, for 1 minute. Add 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
Turn off the heat, add the reserved almond mixture to the skillet and toss to combine. Adjust salt and pepper, to taste, and serve.
Adapted from Cookie and Kate