French green beans are tossed with buttery toasted almonds, tender shallots, a little garlic, and a squirt of lemon juice. Sophisticated, elegant, delicious, yet completely effortless, this green bean recipe will steal the show at your holiday table. To double the recipe, cook the beans in a very large pot and skillet.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4
Ingredients
kosher salt
1poundFrench green beans or regular green beanstrimmed
2tablespoonsunsalted butter
1/3cupsliced almondsor slivered
¼cupminced, or thinly sliced, shallotabout 1 large, or 2 small
2garlic cloves, thinly sliced
Freshly ground black pepperto taste
2tablespoons lemon juice
2tablespoonswater
Instructions
Bring a pot of genrously salted water to a boil over high heat. Add the green beans and cook until crisp-tender 3 to 4 minutes. Add 1 to 2 minutes more if using thicker green beans. Drain and immediately transfer to a bowl of ice water to stop the cooking for about 2 minutes, or until cooled. Drain and and dry thoroughly in a clean kitchen towel. This step can be done 1 day ahead, if desired (see notes).
In a large skillet over medium heat, melt the butter. Add the almonds, and cook, stirring constantly until the butter has browned and the almonds have turned a golden-brown colour, about 3-4 minutes. Add shallot and garlic, and cook, stirring constantly, about 1 more minute.
Place the blanched beans in the skillet and season with 1/2 teaspoon salt and pepper to taste and toss to combine. Add the lemon juice and 2 tablespoons of water then shake the pan to mix everything together again. Cook until the beans are hot and glossy and coated well with the butter sauce, about 2-3 minutes. Turn out onto a serving bowl or platter, and serve.
Notes
Make ahead:To make this recipe a day ahead of time, blanch the beans in a pot of boiling, well-salted water for about 1-2 minutes. Drain and dunk the beans in a large bowl of ice water to stop the cooking. Drain again and dry thoroughly with a clean tea towel and place in the refrigerator until ready to use.If you prefer to skip boiling the beans, cook the beans just until tender by steaming, roasting, sautéing, or semi-steaming the beans. See post for detailed instructions.Leftover green beans will keep in the fridge, covered, for about 3 days.