Alice Waters Green Beans With Toasted Almonds Lemon Recipes

GREEN BEANS WITH LEMON AND ALMONDS

Green Beans With Lemon and Almonds image

This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fresh green beans, trimmed
7 tablespoons butter (can use a bit less)
1 cup almonds, coarsley chopped (or sliced)
1 tablespoon minced lemon peel (use the yellow part only, can use a bit more lemon peel)
1/3 cup finely chopped parsley
salt and pepper

Steps:

Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
Melt butter in a skillet over medium heat.
Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
Mix in the lemon peel; cook 1 minute.
Mix in the chopped parsley.
Season with salt and pepper, and transfer to a bowl.
Delicious!

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Green Beans with Lemon and Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (2-ounce) package sliced almonds, found on baking aisle
1 pound green beans, trimmed
1 tablespoon butter
1/2 lemon, juiced
Salt and pepper

Steps:

In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

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