My blog assignment for this month's Secret Recipe Club was The Tasty Gardener! This blog is absolutely stuffed with really good looking recipes, and it was hard to choose one. I ended up going with Green Beans Amandine. It's a recipe I've wanted to try for years and years, so this was a great opportunity! The recipe turned out wonderfully. It's very simple, with just 5 ingredients (plus salt and pepper), but all the flavors really come together and are so good. The almonds get fried in the butter and olive oil, and I think that's what really makes the flavor incredible. My husband and I ate the whole pound of green beans in one sitting, they're that good. Most definitely a repeat recipe. Thanks, Heather!
I tweaked a couple of little things. First, I used black pepper instead of white because I absolutely cannot stand white pepper. I also changed the directions so you cook the almonds a little before adding the garlic, because I found the garlic cooked a lot faster than the almonds.
Update: I've since made these again with frozen french cut green beans. They were good, but not as good as with fresh beans. They also didn't reheat is nicely as some veggies. Not bad, but I think I'll stick to making this with fresh beans and when we plan to eat the entire batch in one sitting.
Green Beans Amandine
1 lb green beans, rinsed and ends trimmed
1 Tbsp olive oil
1 Tbsp butter
1/4 C sliced almonds
2 cloves minced garlic
salt and pepper to taste
Bring a large pot of water to a boil and cook beans until crisp-tender, about 5-7 minutes (length of time depends on how soft you want them). Drain beans and keep the lid on the pot so they stay hot while you cook the almonds and garlic.
In a large skillet, melt olive oil and butter over medium heat. Add almonds and cook just until they begin to barely change color, then add the garlic. The almonds and garlic cook quickly, so don't walk away! When the almonds and garlic are golden, add green beans to skillet and toss to coat. Remove from heat and add salt and pepper to taste. Place the beans in a serving bowl so the almonds and garlic don't burn on the bottom of the still hot skillet.
Yield: About 4 servings
