Green Beans Amandine
This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.
Nutrition Facts
Ingredients
Instructions
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. (Your patience will pay off, I promise!)
Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 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.
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Continue Reading at Cookieandkate →Chef's Notes
Recipe adapted from my Green Bean Salad with Toasted Almonds & Feta and Cooking Light’s Green Beans Amandine.
Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko’s Creamery).
Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven’t tried. Or, omit the nuts and cook the butter until it has browned in step 1.
Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
Recipe adapted from my Green Bean Salad with Toasted Almonds & Feta and Cooking Light’s Green Beans Amandine.
Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko’s Creamery).
Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven’t tried. Or, omit the nuts and cook the butter until it has browned in step 1.
Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
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Reviews from the Original Source
Okay, so my sweetie couldn't keep her fingers off those yummy yummy almonds. Excellent recipe, mucho Noms. Thank you!!!
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