Friday, May 22, 2009

Green Beans with Shallots and Toasted Almonds

Here’s a simple, yet elegant side dish that goes well with meat and potatoes, chicken, or pasta.   I've made them for Thanksgiving dinner as well as a week night meal. 
Green Beans with Shallots and Toasted Almonds
Recipe by Two Little Chefs
Pictures by Caroline

1 pound green beans
½ medium shallot, chopped
¼ cup sliced or slivered almonds
1 tablespoon olive oil
juice of ½ lemon
salt and pepper, to taste
1 tablespoon water

1. In a large pan, lightly dry toast the almonds (put them in the pan on low heat without any oil or butter and let them brown, stirring frequently). When they begin to be fragrant, remove from pan and set aside.
2. In the same pan, heat olive oil. Add shallots and cook until softened, 2-3 minutes.
3. Add green beans and sauté 3-4 minutes. Add 1-2 tablespoons of water and cover, then simmer about 5 minutes, or until beans become tender.
4. Add lemon juice, salt and pepper. Serve.

1 comment:

Brad said...

I am neither a huge almond or green bean fan, but I was surprised at how well they go together. Healthy and delicious!

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