Green bean almondine is simply the best green bean dish in the world. Yes, it is even better than green bean casserole. This was the first green bean dish that I actually enjoyed because of the delicious flavors and varying textures.
Green Bean Almondine, a classic French dish, combines the vibrant freshness of green beans with the nutty crunch of almonds. It uses the flavors of butter, shallots, garlic and lemon, to pair beautifully with the fresh green beans.
History of Green Bean Almondine:
Also known as “Amandine” in French cuisine, Green Bean Almondine has its roots in the culinary traditions of Provence. The dish gained popularity in the United States in the mid-20th century, thanks to its simplicity and delicious combination of textures and flavors.
Ingredients and Substitutions:
- Hericot Verts: This is a kind of green bean that is thinner than the traditional. It usually has more of a bite / snap to it. If you cannot find these, then you can use traditional green beans.
- Butter: This is the fat used to saute the almonds and ingredients. If you cannot do dairy, I recommend using olive oil instead.
- Slivered almonds: Thinly sliced almonds are key here! You can usually find these already sliced in the store. If you cannot, I would roughly chop the almonds by hand until they are in small pieces. You don’t want too large of pieces, or they won’t compliment the other ingredients as well.
- Shallot & garlic – these are used to flavor, they can be omitted if disliked.
- Lemon juice – always use a fresh lemon to juice, this will be better for flavor! I wouldn’t omit this if you can, but just leave out if you don’t have a lemon on hand.
How to Blanch Vegetables:
This recipe calls for blanching green beans. This is a key step that should not be skipped, or else they will be overcooked! Blanching is a cooking technique that involves briefly immersing vegetables in boiling salted water, followed by rapid cooling in ice water. The primary purpose of blanching is to partially cook the vegetables, preserving their color, flavor, and texture. You will know when they are ready to be removed from the boiling water when they are fork tender, but still al dente.
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SERVINGS: 4
- PREP TIME: 10 Mins
- COOK TIME: 15 Mins
- TOTAL TIME: 25 Min
This recipe is great with white fish or scallops!
Ingredients:
- 1 lb hericot verts or green beans
- salt
- 2 tbsp butter
- 1/2 cup sliced almonds
- 1 shallot, diced
- 4 garlic cloves, minced
- 1/2 lemon, juiced
Preparation:
STEP 1.
In a large pot, add water and bring up to a boil. Add salt so it is salty, just slightly less salty than the ocean. Prepare another bowl with ice and cold water, this will be used to shock the green beans.
Add the green beans to the boiling water. Boil for 2-3 minutes, until al dente and fork tender. Remove the green beans with tongs or a strainer and shock in the ice bath until cold. Strain and set aside.
STEP 2.
In a stainless steel pot over medium heat, add the butter. One melted, add the almonds and toast for 1-2 minutes, stirring with a wooden spoon. After 1 minute, add the shallots. Season with salt and stir for 1 minute. Add the minced garlic and stir until the almonds are golden brown.
STEP 3.
Once the almonds are golden brown, add the green beans to the pan and stir to bring up to heat and coat with the items in the pan. Season with salt and once warmed through, turn off the heat. Stir in the freshly squeezed lemon juice.
STEP 4.
Immedietly server and enjoy!
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