Green Beans Recipe
Make Green Beans Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Blanched green beans
Sauté & seasoning
Method
Blanched green beans
- 1
Trim and prepare
Rinse the green beans under cold water and trim the stem ends. Discard any blemished beans.
- 2
Bring water to a boil
Place 8 cups of water in a large pot with 1 tablespoon kosher salt and bring to a rolling boil over high heat.
- 3
Blanch
Add the trimmed green beans to the boiling water. Stir once to submerge and boil for 2 to 3 minutes until they are bright green and just tender-crisp (they should still have a slight snap).
- 4
Shock in ice bath
While beans boil, fill a large bowl with 4 cups cold water and 2 cups of ice. Using a slotted spoon or a spider, transfer the beans to the ice bath immediately to stop cooking. Leave them in the ice bath for 2 minutes.
- 5
Drain
Drain the beans thoroughly in a colander and pat dry with a clean towel or paper towels to remove excess surface water.
Sauté & seasoning
- 6
Toast almonds (if not pre-toasted)
If your sliced almonds are not toasted, warm a small dry skillet over medium heat and toast the almonds, stirring frequently, until fragrant and lightly golden, 2 to 3 minutes. Transfer to a plate to cool.
- 7
Heat fat
In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter is melted and the mixture is shimmering but not browned, about 1 minute.
- 8
Sauté aromatics
Add the finely minced shallot and sauté for 1 minute until softened. Add the minced garlic and cook for 30 to 45 seconds more, stirring constantly, until fragrant but not browned.
- 9
- 10
Season
Zest the whole lemon directly over the skillet to capture the oils, then add 1 teaspoon lemon juice, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Toss to combine and taste, adjusting salt and pepper if needed.
- 11
Finish
Remove the skillet from the heat. Stir in 3 tablespoons toasted sliced almonds and 2 tablespoons chopped fresh parsley. Transfer to a serving dish.
- 12
Serve
Serve warm as a side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet to retain texture.