Fresh green beans, trimmed, cut and blanched, prepared with onion, garlic and toasted almonds and finished with lemon, salt and pepper.
Green Beans with Almonds
Green beans are a very common vegetable side in this house because even my veggie adverse hubby, known here as The Cajun, will eat them!
I have to give some kudos to the man though, because since I've been blogging food, he has gotten a bit more adventurous with trying different veggies and other dishes that, frankly, he once would not touch. Typically if I put it on his plate, he'll try it and many times, says how good it was!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
My number one favorite way to prepare green beans is classic southern-style with bacon, onions and sometimes potatoes, and honestly I can literally make a meal out of just that. I really love them any way that you prepare them though, so I try to mix them up a bit and even try different things.
Some of my favorite ways to prepare green beans include:
- Stir-fried in a skillet.
- Those Slow-Stewed Southern-Style Fresh Beans with Potatoes and sometimes I'll do those in the slow cooker or in the Instant Pot too!
- Country-Style with Ham and Potatoes
- Stewed down with some fresh tomatoes.
- I'll take a Green Bean Casserole any day, whether it's the old school version, a cheesy one or one with a scratch sauce, I love them all!
- Smothered in a roux like Popeye's chicken does them.
- In a marinated cold salad or in a potato salad.
- Tossed in a sweet and sour vinaigrette.
- Bundled up with some bacon or even a deconstructed version in a brown sugar sauce.
- Cooked in a brown butter sauce with pecans.
- And, cooked with butter and almonds!
According to the Kitchn website, "Although haricots verts and common green beans may appear very similar, they differ slightly in size, shape, and taste. Haricots verts are more narrow and lengthier than the more familiar green beans Americans usually eat. The common green bean is usually shorter and thicker than haricots verts. Many people often describe the taste of haricots verts as more “vegetal” or “fresh” tasting compared to the common green bean. Haricots verts are usually harvested starting in the summer into fall."
Sometimes this dish is made with American-styled frenched green beans, basically green beans that have been split lengthwise.
Shallots are also typically used, though I rarely buy them when I already have sweet onion on hand all the time, so that's what I'm using instead. Almonds can range from slivered to crushed to sliced, which is what I'm using today.
Here's what you'll need to make these Green Beans with Almonds:
- 1 pound fresh green beans
- 2 tablespoons unsalted butter
- 1/3 cup sliced almonds
- 1/4 cup chopped onion
- 1 teaspoon finely minced garlic
- 1 teaspoon lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Remove the ends from beans, string if needed (snap one tip and then pull down along the seamed side of the bean) and cut crosswise in half or into thirds.
Cook the beans in a well-salted large pot of boiling water, about 4 to 6 minutes depending on how thick and fresh they are. You can also steam them in the microwave.
Use a slotted spoon or spider to remove the green beans and transfer into a large bowl of iced water or rinse thoroughly with cold water to stop cooking process and retain the green color; set aside.
Heat a skillet or large saucepan over medium high heat. Add butter and almonds and cook, stirring constantly, until lightly browned. Add onions to the same skillet and cook, stirring until tender, about 3 minutes. Add garlic and cook another minute.
Add the green beans and continue cooking until warmed through, about 3 minutes.
Add lemon juice and season to taste with salt and pepper.
Transfer to a platter and serve right away.
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20160224
