Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Green Beans with Almonds

Share
avatar
Lobo
Moderator
Moderator

Posts : 21744
Thanked : 1009
Join date : 2013-01-12

Green Beans with Almonds

Post by Lobo on Sat 16 Jan 2016, 8:21 pm


Green Beans with Almonds


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
These simply prepared beans put a touch of bright color on an autumn buffet. Look for young Blue Lake beans or slender French haricots verts.



  • Printer Friendly Version






  • 555

Ingredients:


  • Coarse salt, to taste
  • 2 lb. (1 kg) slender green beans, trimmed
  • 1/2 cup (2 1/2 oz./75g) slivered blanched almonds
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 4 shallots, thinly sliced
  • Freshly ground pepper, to taste
  • 2 Tbs. chopped fresh flat-leaf parsley


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Drain in a colander, rinse with cold water and pat dry with paper towels. Set aside. (The beans can be prepared up to this point 1 day in advance, covered tightly and refrigerated until ready to use.)

In a large fry pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes. Transfer to a plate and set aside.

In the same pan over medium heat, melt the butter with the olive oil. Add the shallots and sauté until translucent and beginning to brown, 4 to 5 minutes. Increase the heat to medium-high and stir in the beans. Sauté, stirring continuously, until heated through and beginning to brown, about 4 minutes. Season with salt and pepper and stir in the parsley and almonds. Transfer to a warmed serving bowl and serve immediately. Serves 8 to 10.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

    Current date/time is Sat 25 Mar 2017, 4:35 pm