Green beans almondine always takes me back to family dinners, where the earthy crunch of almonds met the vibrant snap of perfectly cooked beans. It’s like a nostalgic dance of flavors—simple yet elegant, much like a cozy evening wrapped in a favorite blanket. Who knew a side dish could evoke such warmth and joy?
Steps
- Start by bringing a large pot of salted water to a boil. Blanch the green beans by cooking them for 2 minutes until they become bright green and crisp-tender. Drain and immediately submerge them in ice water to halt the cooking process, then dry them on a towel.
- In a dry skillet over medium heat, toast the sliced almonds until they are fragrant and golden brown, about 2 to 3 minutes. Remove the almonds from the skillet and set them aside.
- Pour extra-virgin olive oil into the same skillet, adjusting the heat if needed. Sauté the chopped shallot with a pinch of salt for about 2 minutes until it softens.
- Add the blanched green beans to the skillet and continue to sauté for 2 to 4 minutes, until they are heated through and tender.
- Remove the skillet from heat and stir in the minced garlic and fresh lemon juice. Season the mixture with salt and pepper to taste, then transfer it to a serving dish.
- Top the green beans with the toasted almonds and serve immediately. Enjoy as a side dish with pasta, risotto, or your holiday meal.
Ingredients
- Fresh green beans, preferably French haricots verts
- Sliced almonds
- 1 shallot
- 1 clove garlic
- Extra-virgin olive oil
- Fresh lemon juice
- Salt
- Pepper
FAQ
- What type of green beans are best for green beans almondine?
- French haricots verts are ideal for green beans almondine because they are more tender compared to other varieties of string beans.
- Can I prepare the green beans ahead of time?
- Yes, you can blanch the green beans up to a day in advance if you’re preparing for a holiday meal or event.
- Is it necessary to use butter to toast the almonds?
- No, you don’t need to use butter. Toasting the almonds in a dry skillet enhances their crisp texture and nutty flavor.
- What is the purpose of the ice bath in this recipe?
- The ice bath stops the cooking process immediately after blanching, helping the green beans retain their vibrant color and crisp-tender texture.
- Can I substitute lemon juice with another ingredient?
- While lemon juice adds a bright flavor that balances the dish, you can experiment with other citrus like lime or a splash of vinegar for a different tangy taste.
Tips
- Blanch the green beans a day ahead if preparing for a holiday meal to save time on the day of the event.
- Toast the almonds in a dry skillet instead of butter to enhance their crisp texture and nutty flavor.
- Use French haricots verts for this recipe, as they are more tender than other types of green beans.
- Ensure the green beans are completely dry after blanching to prevent them from becoming soggy when sautéed.
Equipment
- Large Pot – For boiling the green beans.
- Large Bowl – To prepare an ice bath to stop the cooking process of the green beans.
- Cast-Iron Skillet – For toasting the almonds and sautéing the shallot and green beans.
- Kitchen Towels – For drying the blanched green beans.
