Recipe courtesy of Bobby Flay
Green Beans Amandine
Total:
20 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
20 min
(includes cooling time)
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Kosher salt and freshly ground black pepper
  • 1 pound haricots verts, trimmed 
  • 1/2 cup sliced almonds 
  • 5 tablespoons unsalted butter 
  • 2 cloves garlic, chopped and smashed into a paste
  • 2 cloves garlic, chopped and smashed into a paste 

Directions

Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.

Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.

In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.

Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

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