Green Beans Amandine

Active Time: 20 MinsTotal Time25 Mins
Yield: Serves 8 (serving size: about 1 cup)

Adding lemon juice and water to the browned butter mixture creates a lovely, glossy sauce that coats the beans beautifully. The overall impression is that there’s far more butter than is actually there. You can easily get a head start by completing step 1 up to two days ahead; then the recipe can come together in the last few minutes before the feast.

Ingredients

  • 4qt. plus 2 to 3 Tbsp. water, divided
  • 4(8-oz.) pkg. fresh haricots verts (French green beans)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup sliced almonds
  • 1/4 cup thinly sliced shallot
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutritional Information

  • Calories 114
  • Fat 8g
  • Satfat 2g
  • Unsatfat 5g
  • Protein 3g
  • Carbohydrate 10g
  • Fiber 4g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 248mg
  • Calcium 6% DV
  • Potassium 6% DV
  • Calories 114
  • Fat 8g
  • Satfat 2g
  • Unsatfat 5g
  • Protein 3g
  • Carbohydrate 10g
  • Fiber 4g
  • Sugars 4g
  • Added sugars 0g
  • Sodium 248mg
  • Calcium 6% DV
  • Potassium 6% DV

How to Make It

Step 1

Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans; cook until crisp-tender, 4 to 5 minutes. Drain beans; plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.

Step 2

Wipe Dutch oven clean; add butter and oil, and cook over medium-low until butter is melted. Add almonds, and cook, stirring constantly, until butter has browned and almonds are beginning to brown, about 5 minutes. Add shallot and garlic, and cook, stirring constantly, 1 minute. Stir in lemon juice and 2 tablespoons water. Cook, stirring constantly, until sauce has thickened slightly and has a glossy sheen. (Add up to 1 more tablespoon water if sauce is too thick.) Stir in beans, salt, and pepper. Increase heat to medium; cook, tossing occasionally, until beans are hot and coated with sauce and almonds, 4 to 5 more minutes.

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