String Beans Recipe

Trim beans

Rinse the string beans under cold water. Snap or trim off the stem ends and any tough strings. Pat dry with a towel.

Mince aromatics

Peel and finely mince the shallot. Peel and mince the garlic cloves. Toast the slivered almonds in a dry skillet over medium heat, stirring, until lightly golden (about 2–3 minutes); transfer them to a small bowl to stop cooking.

Blanch and shock (for bright color and tender-crisp texture)

Bring a large pot of salted water (about 1 tbsp salt per 4 qt water) to a rolling boil. Add the trimmed string beans and cook until bright green and just tender-crisp, 3–4 minutes depending on thickness. Prepare a bowl of ice water. Using a slotted spoon or spider, transfer the beans to the ice water to stop cooking and preserve color, 2–3 minutes. Drain and pat dry.

Sauté aromatics

In a large skillet over medium heat, add the butter and olive oil. When the butter has melted and begins to foam, add the minced shallot and sauté until soft and translucent, about 2 minutes. Add the minced garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds — do not brown the garlic.

Finish beans

Add the blanched, drained string beans to the skillet and toss to coat in the butter-oil mixture. Sauté, stirring occasionally, for 2–4 minutes until the beans are heated through and achieve a little browning in spots but remain crisp-tender. Season with kosher salt and freshly ground black pepper. Remove from heat and stir in the lemon juice and half the toasted almonds.

Plate and garnish

Transfer the beans to a serving dish. Sprinkle the remaining toasted almonds over the top. If using, add the grated lemon zest and grated Parmesan. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.