String Beans Almondine Recipe

String Beans Almondine

1. 1

   Prep beans and blanch

   Trim the green beans: snap or cut off the stem ends and remove any stringy fibers. Rinse under cold water. In a large stockpot bring 4 liters of water to a rolling boil and add 1 1/2 tsp kosher salt. Add the trimmed green beans and blanch for 2 1/2 to 3 minutes until bright green and just tender-crisp. While beans blanch, prepare an ice bath (large bowl with ice and cold water). Using a slotted spoon or a sieve, transfer beans immediately into the ice bath to stop cooking. Once cooled, drain thoroughly and set aside in a colander to remove excess water.

2. 2

   Toast almonds

   In a wide, dry skillet over medium heat, add the 1 cup sliced almonds. Toast, stirring or shaking the pan frequently, until the almonds are fragrant and lightly golden, about 3 to 5 minutes. Watch carefully to avoid burning. Transfer toasted almonds to a plate to stop further cooking. Reserve 2 tablespoons of the toasted almonds for garnish if desired.

3. 3

   Cook shallots

   In the same skillet, reduce heat to medium-low and add 2 tablespoons olive oil and 4 tablespoons unsalted butter. When the butter has melted and begins to foam, add the 2 minced shallots. Cook gently, stirring frequently, until the shallots are soft and translucent but not browned, about 2 to 3 minutes.

4. 4

   Finish almonds in butter

   Add the toasted sliced almonds back into the skillet with the shallots and butter. Increase heat slightly to medium and cook, stirring, for 1 to 2 minutes to coat the almonds and allow them to develop a little color in the butter. Be careful not to let them burn.

5. 5

   Combine beans and season

   Add the drained blanched green beans to the skillet. Toss gently to combine so the beans are evenly coated with the almond-shallot-butter mixture. Add remaining 2 tablespoons unsalted butter and allow it to melt, tossing to distribute. Add 1/2 teaspoon kosher salt (adjust to taste), 1 teaspoon freshly ground black pepper, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Toss for 1 to 2 minutes until beans are heated through and flavors are incorporated.

6. 6

   Adjust seasoning and serve

   Taste and adjust seasoning with additional kosher salt if needed (up to the remaining 1/2 tsp). Transfer the green beans almondine to a warm serving platter. Sprinkle the reserved 2 tablespoons toasted almonds and 2 tablespoons chopped parsley over the top for garnish. Serve immediately so the beans remain bright and slightly crisp.