Haricots Verts Almondine
Haricots Verts Almondine
This is a very straightforward treatment for green beans. Even the most finicky eaters will not object to their vegetables with these.
Ingredients
- 4 quarts water plus (2-3 Tbsp) divided
- 4 8 oz packages fresh haricots verts French green beans
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- ½ cup sliced almonds
- ¼ cup shallot thinly sliced
- 1 tsp garlic minced
- 2 tbsp fresh lemon juice
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Add green beans; cook until crisp-tender, 4 to 5 minutes. Drain beans; plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.
- Wipe Dutch oven clean; add butter and oil, and cook over medium-low heat until butter is melted. Add almonds, and cook, stirring constantly, until butter has browned and almonds are beginning to brown, about 5 minutes. (Be careful not to over-toast the almonds).Add shallot and garlic, cook stirring constantly for about 1 minute. Stir in lemon juice and 2 tablespoons water. Cook, stirring constantly until sauce has thickened slightly and has a glossy sheen. (May need to add up to 1 more tablespoon water if sauce is too thick.)Stir in beans, salt and pepper. Increase heat to medium; cook, tossing occasionally, until beans are hot and coated with sauce and almonds, 4 to 5 minutes more.