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Friday, July 20, 2012

Green Beans Amandine

String beans are one of the true flavors of summer (along with tomatoes, in my estimation).  Fresh picked beans just taste so, well, fresh. 

So when I cook them, I don't like to do too much to them--or cook them too long.  I want simple flavors that will bring out the great taste of the beans and cook them to "crisp-tender".

This recipe is simple and delicious and highlights the fresh flavor of the beans.  Make them tonight!  I mean it!

Green Beans Amandine from America’s Test Kitchen
Serves 8

1/3 cup sliced almonds
3 Tbsp unsalted butter, cut into pieces
2 tsp lemon juice
2 lb green beans, trimmed

1.      Toast almonds in a large skillet over medium-low heat, stirring often, until just golden, about 6 min.  Add the butter and cook, stirring constantly, until the butter is golden brown and has a nutty aroma, about 3 min.  Transfer the almond mixture to a bowl and stir in the lemon juice.

2.      Add the beans, ½ cup water and ½ tsp salt to the now-empty skillet.  Cover and cook over medium-low heat, stirring occasionally, until the beans are nearly tender, 8-10 min.  Remove the lid and cook over medium-high heat until the liquid evaporates, 3-5 min.  Off the heat, add the reserved almond mixture to the skillet and toss to combine.  Season with salt to taste and serve.

1 comment:

  1. Can you make this ahead? I have to take them to a dinner party.