![]() ![]() I cook them in a dry skillet until they’re fragrant and beginning to brown. Tip: If you’re making this recipe for a holiday meal and you want to get ahead, you can blanch the beans up to a day in advance! Then, drain them, and spread them on a kitchen towel to dry. Transfer them to an ice bath to stop the cooking process. Cook the green beans in a large pot of salted boiling water for 2 minutes, until they’re crisp-tender and bright green. ![]() Here’s what you need to do:įirst, blanch the green beans. Like I said, green beans almondine couldn’t be simpler to make. ![]() And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Fresh lemon juice – Its bright flavor balances this simple recipe.It adds a nice richness that ties the whole dish together. Extra-virgin olive oil – For sautéing the shallot and green beans.Shallot and garlic – For savory depth of flavor.Sliced almonds – Their nutty crunch contrasts perfectly with the grassy, tender green beans.Fresh green beans, of course! French haricots verts are best here, as they’re more tender than other varieties of string beans.To make this green beans almondine recipe, you only need a few basic ingredients: It’s remarkably simple and absolutely delicious. Though it sounds fancy, this classic French side dish is really just green beans topped with sliced almonds. If you’re not one for green bean casserole, add this glossy green bean recipe to your Thanksgiving menu instead! It’s my twist on green beans almondine, or amandine in French. ![]()
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