Green Beans
Green beans, aka string beans are a healthy addition to any meal. They're a tasty way to get some veggies out on the dinner table, and are a hallmark dish of Thanksgiving and Christmas.
The green beans in this recipe are cooked in two parts: first blanched, then sauteed. You can easily blanch the beans ahead of time, put them in the fridge, and then combine them with the other ingredients and saute them just before you're ready to serve.
The green beans in this recipe are cooked in two parts: first blanched, then sauteed. You can easily blanch the beans ahead of time, put them in the fridge, and then combine them with the other ingredients and saute them just before you're ready to serve.
Ingredients
- green beans (figure 1/4 pound per person)
- almond slivers
- 2 tbsp unsalted butter
- salt and pepper
Prep the Beans
To prepare the beans, the stems and ends of the beans must be either cut, or pulled off. Full length green beans are also a bit unwieldy to eat, so it's a good idea to cut or break them in half.
Place the prepped beans into a bowl or colander and rinse under cool running water.
Place the prepped beans into a bowl or colander and rinse under cool running water.
Boil Water
Bring a large pot of salted water to a rolling boil.
Cook the Green Beans for 5 Minutes
Cook the green beans in boiling water for 5 minutes.
Run Under Cold Water
Strain beans into a colander and run them under cold water. Better yet, place them in an ice bath in order to fully stop the blanching process.
If you are cooking the beans ahead of time, you can take them and put them into the fridge at this point.
If you are cooking the beans ahead of time, you can take them and put them into the fridge at this point.
Saute the Beans
Saute the green beans in 2 tbsp of unsalted butter. Salt and pepper the beans to taste. I like to add in some (around 1/4 cup) of almond slivers just before the beans are finished cooking.
Serve
Plate the beans, serve and enjoy!