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Chances are if you’ve ever been to my house for dinner, you’ve had this dish. It is hands-down my all-time favorite vegetable side to serve guests. Ridiculously quick and easy to make, green beans almondine is a delicious, vibrant side dish for any meal.
The garlic in this version gives the dish just a little bit of a punch for those rich, cold weather main courses, particularly as a compliment to my beef burgundy. In the summertime, I substitute the garlic for a squeeze of lemon juice and a pinch of lemon zest to keep things light and fresh.
I just love the vibrant green color and perfect crisp bite of blanched green beans. I have made them using my favorite heavy weight stainless steel pan for our small Thanksgiving of 6 people, and I have also made it in small batches in a microwave using frozen haricot vert for a catering event when the range unexpectedly went out. For 20 people. 5 minutes before we were supposed to serve dinner.
This little resilient dish was still delicious.
You could, of course, overcook the beans into soggy oblivion and the flavors would still be delightful, but the color would be drab and the sweet crisp texture of these tiny little French darlings would have been wasted.
Also, I would judge you. I know that would weigh heavily on your conscience. So if you don’t want an internet stranger judging you for your green bean technique, follow the instructions and get it right!
- 1 lb haricots verts ( thin french green beans )
- ¼ cup sliced blanched almonds
- 2 medium cloves garlic, finely minced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Fill a large bowl with ice, leaving just enough room for the green beans to fit, but don't add them yet.
- In a large pot, bring approximately 5 cups of salted water to a boil. Add the beans and cook for 2 minutes.
- Remove the beans from the water and immediately place them in the bowl of ice, gently tossing them with the ice to make sure all of the beans are cooled as quickly as possible. This step stops the cooking process and keeps the beans their vibrant green color. It's called blanching.
- Heat the butter and oil on medium low, and add the garlic. Sauté the garlic for a minute or so, until it browns slightly. This infuses the butter and oil with the garlic flavor. Yum.
- Turn off the heat, add the green beans to the pan, toss to coat.
- Top with almonds, and serve!