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Green Beans Almondine




Source of Recipe


Martin E. Gravely - Cooking Class at Sur La Table


Recipe Introduction


I have to be honest and say that I didn't care for these beans. The flavor was very good, but I am a good Southern girl and I detest crisp beans. To me, beans are supposed to be cooked for hours and give up all their sweetness to the lovely 'sauce' that forms with the fatback. BUT everyone else at the class loved them and I know it's just my prejudice!


List of Ingredients




2 lb. fresh green beans, stem end snipped
1 c. slivered almonds
2 T. extra virgin olive oil
1-2 cloves garlic, finely diced


Recipe



Heat about 1 gallon of water to a simmer with ¼ c. salt.

Create an iced water bath in a large bowl.

Once the water is lightly simmering, add the beans and cook them to the desired doneness, about 4 – 7 minutes. Remove the beans from the simmering water and immediately shock them in the iced water.

Once cooled, drain the beans and pat them dry on towel. Meanwhile, place the almonds in a cold sauté pan over medium-low heat and toss them until they become fragrant and light golden brown (about 5 minute). Transfer the almonds to a cool bowl.

In a pat or pan large enough to easily hold the green beans, combine the oil and garlic and place it over medium heat. As the garlic begins to become fragrant and turn slightly gloved, add the beans and almonds and toss well to heat them through.

Serves 6 – 8.