Easy Green Beans Almondine – Mel’s Kitchen Cafe

In this flavorful recipe for simple inexperienced beans almondine, inexperienced beans are rapidly steamed after which tossed with garlic, shallots and buttery toasted almonds.

Green beans have by no means, ever been this scrumptious! This easy dish takes just some minutes to organize, and the inexperienced beans may be stored heat if it’s worthwhile to make them forward of time.

Making Green Beans Almondine in One Pan

Many recipes for conventional inexperienced beans almondine name for blanching the inexperienced beans. While that’s actually acceptable, my recipe simplifies the method so the whole lot cooks in a single skillet.

1. Steam the trimmed inexperienced beans in broth or water till they’re crisp-tender, after which take away them to a plate and discard the cooking liquid.
2. Return the identical skillet to medium warmth and saute the shallots and garlic in butter for a couple of minutes.
3. Add the toasted almonds (and brown sugar, if utilizing – don’t @ me…I do know brown sugar isn’t a conventional ingredient, nevertheless it provides a tasty caramelization to the almonds) – prepare dinner till the almonds are golden.
4. Toss the inexperienced beans with the almond combination and hit it up with a squeeze of contemporary lemon juice.

What form of inexperienced beans to make use of?  Green beans almondine is historically made with French inexperienced beans (haricot verts), that are thinner and longer than common inexperienced beans. However, I make this recipe with common inexperienced beans or French inexperienced beans, and it’s scrumptious both means. To trim the inexperienced beans, you may reduce a small piece off each ends; nevertheless, I often simply trim the stem-finish of the inexperienced beans. 

How to Make These Green Beans Ahead of Time

These inexperienced beans are tasty, tasty served straight away.

However, I made them for Thanksgiving final 12 months and stored them heat for a number of hours in a gradual cooker and so they had been simply advantageous! In reality, they had been greater than advantageous: they had been completely devoured.

The almonds have a tendency to melt a bit and lose a few of their crunch the longer they’re made forward of time and stored heat, however judging by the way in which I disguise and hoard the leftovers at any time when I make these, that clearly doesn’t dampen the enchantment of those inexperienced beans.

Ideally, they’re finest served instantly or inside 2 to three hours (holding them heat within the oven, coated, till serving).

I’m sure traditional French delicacies consultants are barely aghast at a few of my modifications to make inexperienced beans almondine a bit extra approachable as a one-skillet dish.

However, I really feel very assured that my tackle this conventional facet dish is ideal for all of us plebeians who need to eat tremendously tasty inexperienced beans (sure, from the pan is appropriate) with none fuss.

While this simple inexperienced beans almondine recipe has turn into my go-to inexperienced bean dish for Thanksgiving, I make all of it all year long, as nicely.

The tasty crunch of the toasted, buttery almonds with the sautéed garlic and shallots is extremely scrumptious with the tender inexperienced beans. So, so, so yummy! I hope you’re keen on this one!

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Easy Green Beans Almondine

Yield: 6 servings

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

• 1 cup hen broth or water
• 1 teaspoon salt
• 1 pound contemporary inexperienced beans, trimmed (see notice)
• 3 tablespoons butter
• 2 to three medium shallots, finely diced (about 1/4 to 1/3 cup)
• 3 cloves garlic, finely minced
• 1 teaspoon brown sugar (elective)
• ½ cup sliced almonds
• Squeeze of contemporary lemon juice (elective)

Cook ModePrevent your display screen from going darkish

• In a 12-inch nonstick skillet, add the hen broth or water and salt. Give a fast stir. Add the inexperienced beans. Bring to a simmer over medium warmth. Cover the skillet and prepare dinner for 4 to five minutes till the inexperienced beans are brilliant inexperienced and crisp-tender. Add time for extra tender inexperienced beans, if desired.

• Transfer the inexperienced beans to a plate with tongs. Discard the cooking liquid (no want to clean the skillet).

• Return the skillet to the range over medium-low warmth, add the butter, and prepare dinner till melted.

• Add the shallots and garlic, and prepare dinner, stirring usually, till the shallots start to show translucent, 3 to 4 minutes.

• Add the brown sugar (if utilizing) and sliced almonds and enhance the warmth so the almonds are scorching (however not burning!). Cook for two to three minutes, stirring consistently, till the almonds are golden and toasted.

• Scoot the almond combination to the facet. Add the inexperienced beans again to the skillet, and gently toss the inexperienced beans with the almond combination.

• Drizzle with a squeeze of contemporary lemon juice (about 1 tablespoon), if desired. Season to style with extra salt, if wanted.

• Serve instantly, or cowl and maintain heat within the oven or gradual cooker for as much as an hour (ideally not more than 2 to three hours – see notice).

Green Beans: inexperienced beans almondine is historically made with French inexperienced beans (haricot verts), that are thinner and longer than common inexperienced beans. I make this recipe with common inexperienced beans or French inexperienced beans; it’s scrumptious both means. To trim the inexperienced beans, you may reduce a small piece off each ends; nevertheless, I often simply trim the stem-finish of the inexperienced beans. 
Brown Sugar: this provides a scrumptious caramelization to the almond combination, however it’s fully elective. 
Make-Ahead: ideally the inexperienced beans are finest served straight away, nevertheless, I’ve had good success holding them heat for two to three hours earlier than serving (coated in a heat oven or in a gradual cooker set to heat). The almonds have a tendency to melt a bit and lose a few of their crunch the longer they’re made forward of time and stored heat, however a couple of hours doesn’t appear to have an effect on them too negatively. 

Author: Mel

Course: Side Dish

Cuisine: American, French

Method: Stovetop

Serving: 1 serving, Calories: 130kcal, Carbohydrates: 10g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 593mg, Fiber: 3g, Sugar: 4g