French Beans Recipe

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water.

Add the trimmed French beans and blanch for 3 to 4 minutes until they are bright green and just tender-crisp. Start timing as soon as the water returns to a boil.

While beans blanch, prepare an ice bath: fill a large bowl with cold water and 4 cups of ice.

Using a slotted spoon or tongs, transfer beans immediately to the ice bath to stop cooking. Leave them in the bath for 2 minutes, then drain well and pat dry with kitchen towels or spin in a salad spinner.

While beans are cooling, heat 2 tablespoons extra-virgin olive oil in a wide sauté pan over medium-low heat.

Add the thinly sliced shallots and cook gently for 6–8 minutes, stirring occasionally, until they are softened and beginning to turn translucent and slightly golden. Don’t let them brown too quickly; adjust heat to avoid burning.

Stir in 1 teaspoon maple syrup (or honey) and 1 teaspoon white wine vinegar (or lemon juice). Continue to cook 1–2 minutes until the shallots are glossy and syrupy.

If using, add 1 tablespoon vegan or regular butter and swirl until melted to enrich the glaze. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Remove the shallot mixture from the heat and set aside, keeping warm.

In a small dry skillet over medium heat, add 1 teaspoon neutral oil or 1 teaspoon butter. Once hot, add 60 g sliced or slivered almonds in a single layer.

Toast the almonds, stirring or shaking the pan frequently, for 2–4 minutes until fragrant and lightly golden. Watch carefully — nuts burn quickly. Remove from heat immediately and transfer to a small bowl to stop cooking.

Return the drained, blanched beans to the sauté pan used for the shallots (wipe quickly if anything burned), warm over medium heat for 1 minute to reheat and coat lightly in any remaining shallot glaze.

Add the shallot glaze back to the beans and toss gently to combine, ensuring every bean is lightly coated.

Transfer the glazed beans to a serving dish, sprinkle the toasted almonds over the top, grate 1/2 teaspoon lemon zest over the beans (optional), and finish with a light scattering of sea salt flakes.

Serve immediately while warm.