Green Beans Almondine

We've been enjoying the most wonderful locally grown produce all summer long; green beans being one of our favorites.  We usually eat them raw or steamed, but every now and then I like to dress them up a bit by making Green Beans Almondine, a very simple recipe that screams gourmet.  Here's how to make it.

Start by melting a pat of butter in a large skillet over medium-low heat. 

Add almonds, sliced or slivered, and slowly heat them, stirring frequently, until they're golden brown.

Don't be tempted to raise the heat during this process; almonds burn easily so take your time. Here you can see my almonds are about halfway there - another minute and they'll be perfect.

When the almonds are done, remove them from the skillet and set aside until needed.

No need to wipe out the skillet - increase the heat to medium-high and add the green beans.

Add water (or in this case, chicken stock) and cover skillet so the beans can steam.

Let's take a peek and see if our beans are done - I like to cook green beans until they're crisp-tender.  

Crisp Tender: to cook food to the stage where it is tender, but still crisp.

As soon as the green beans are cooked the way you like them, remove them from the heat, season with salt and pepper, sprinkle on all the buttery almonds, and give everything a squeeze of fresh lemon juice.  That's it.  Simple, right?

Ok, traditionally this is not done, but I hate to miss an opportunity to make a quick pan sauce so I whisked a pat of butter into the chicken stock that was left over in the skillet when I steamed my green beans.  I wouldn't have done this if I had used water to steam my beans.  

Items used to make this recipe:

(affiliate links)

• sliced almonds https://amzn.to/35ZZHwU

• rondeau https://amzn.to/3cssRH8

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Green Beans Almondine

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons butter

• 1/4 cup sliced or slivered almonds

• 1 pound fresh green beans, washed and trimmed

• 1/4 cup water or stock

• juice of 1/2 lemon

• salt and pepper to taste

Directions

1. In a large skillet over medium-low heat, melt butter and cook almonds until golden brown, stirring frequently; remove from pan and reserve until needed.

2. In the same skillet, increase heat to medium-high and add green beans and water (or stock). Cover and cook beans until they're crisp-tender.

3. Place green beans in a serving dish and season with salt and pepper, then top with reserved almonds and squeeze fresh lemon juice over all.

Caprese Bean Salad

One of the most popular recipes on this blog is a caprese pasta salad that I shared way back in 2009.  This is a lighter version which replaces the pasta with protein packed cannellini beans.  The flavor profile of tomatoes, mozzarella, and basil is a favorite and it shines beautifully in this delicious and colorful salad.  And just look how gorgeous it is.  Enjoy summer's bounty by making a big batch today.

You're just a few simple ingredients away from this delicious summer salad.  Tomatoes, beans, basil, olive oil, red wine vinegar, salt, pepper...

Ooh, can't forget the mozzarella cheese!

Start by cutting the tomatoes in half (or quarters if they're too big).  I think cutting them in half across their equator makes for a prettier presentation.  Unless of course you have pear shaped tomatoes - cut them in half from stem to tip to maintain that lovely pear shape. 

Let's start building this salad.  In a large bowl, add the beans that have been rinse and drained.  If you can't find cannellini beans, you can use other white beans like great northern or navy beans.  

Add the mozzarella.  I’ll let you in on a little secret - I cut up some mozzarella cheese sticks.  They're the perfect shape, and they really hold up in a tossed salad.  Add a few chopped scallions too.  It looks like I only used the white parts of the scallions, but I included the green tops.  Don't know why my scallions were so anemic looking.  Has anyone else had that problem?  Seem like scallions are getting lighter in color and flavor.  

Now time to add fresh chopped basil - the best herb on earth.  I could eat basil every day.  I love it.

Ok, now for a quick dressing - extra virgin olive oil, red wine vinegar, salt, and pepper.  So simple.

Whisk the dressing together and pour it over the salad.

Then toss and serve.  That's it.  So simple, but so delicious.  And just look how pretty it is.  Love, love, love. 

Happy summer salad - enjoy!

Items used to make this recipe:

(affiliate links)

• cannellini beans https://amzn.to/3gBWae1

• excellent quality olive oil https://amzn.to/34LIbju

• red wine vinegar https://amzn.to/3LtAX4z

• my favorite nakiri knife https://amzn.to/2wi8itE

• chopping block https://amzn.to/2YTqK8l

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Caprese Bean Salad

makes 6 servings

Printable Recipe

Ingredients

• 15-ounce can cannellini beans, rinsed and drained

• 2 cups halved cherry tomatoes

• 6 ounces mozzarella cheese, cubed

• 3 scallions, sliced

• 1/4 cup chopped fresh basil leaves

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large bowl, combine beans, tomatoes, mozzarella, scallions, and basil.

2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper; pour over bean and tomato mixture; toss well and serve.