Green Beans With Almond Butter Recipes

GREEN BEANS AND ALMONDS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.
• Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.
• In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

GREEN BEANS WITH ALMONDS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Meanwhile, in a small skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

GREEN BEANS WITH ALMONDS

Steps:

• Remove both ends of beans, break in half, and wash thoroughly.
• Place in a large pot and add water 3 to 4 inches from the top. Add bacon and cook until tender.
• Remove bacon from cooking water and discard. Remove beans and place in a large bowl, add almonds and toss. Serve Hot.

GREEN BEANS WITH ALMONDS AND BUTTER

Steps:

• Rinse green beans. Snip the bases off on all the green beans.
• Fill a large soup pot 2/3 with water and bring to a rapid boil. Add 2 Tbsp salt. Add beans and boil 6 to 7 minutes, until crisp-tender.
• Drain beans immediately and rinse them with cold water to stop the cooking process, then place them in your serving dish.
• In a large skillet, over medium heat, melt 1 stick of butter. Add shaved almonds to the skillet and stir them until they are golden. Watch them closely once they start to golden because they can burn quickly beyond this point.
• Melt in the rest of the butter (1/2 stick), stir and pour the buttery almonds evenly over the green beans.
• Use tongs to lightly toss the beans with the buttery almonds, but not too much because the almonds tend to escape to the bottom of the dish.

GREEN BEANS WITH ALMOND BUTTER

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the butter, lemon juice and zest, salt, garlic powder and pepper. Stir in the almonds. Drain the beans and return to the pan. Add almond butter and toss to coat.

GREEN BEANS WITH TOASTED SLIVERED ALMONDS

Steps:

• Melt 2 Tbs. of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they're light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
• Add the green beans, garlic, and salt to the pan. Toss to coat the beans with the residual butter. Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there's too much liquid, increase the heat to a boil and let it reduce briefly. Add the remaining 2 Tbs. butter and toss to coat the beans and emulsify with the liquid. Add the pepper, toss, and adjust the seasonings as needed. Scatter the slivered almonds over the serving platter or over each serving.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

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.

GREEN BEANS WITH BROWN BUTTER AND ALMONDS

Steps:

• Blanch beans until just tender (2-3 minutes), drain and keep warm.
• Heat a frying pan over medium-high heat, add butter, cook until golden (3-4 minutes), add almonds, stir until golden (1 minute). Add garlic, lemon rind and beans, season to taste, toss to coat and serve warm.

GREEN BEANS WITH BROWNED BUTTER ALMONDINE

Steps:

• Trim the ends of the green beans and rinse well, set aside.
• In a large skillet over medium low heat, melt 2 tablespoons of the butter. Add the almonds and cook for 2-3 minutes , stirring, until the nuts and butter become fragrantly nutty and begin to brown.
• Add the green beans, and the kosher salt and freshly ground black pepper. Add 1 or 2 tablespoon of water or chicken broth to the pan to add more steam to the pan and cover with a lid and simmer until the beans are al denté, 4-5 minutes more, tossing the beans and almonds occasionally so the nuts don't burn.
• Add the remaining tablespoon of butter with the juice of 1/2 off the lemon, and season with more salt and pepper and toss. Add more lemon juice to taste.

GREEN BEANS WITH ALMOND BUTTER

Steps:

• Blanch the green beans in lightly salted boiling water just until tender and bright green, 3-4 minutes. Plunge them into cold water, drain when cool, and set aside.
• Melt the butter in a large, heavy skillet over medium heat. Add the balance of the ingredients and saute gently for 2-3 minutes. Add salt and pepper and serve immediately.

GREEN BEANS WITH BROWNED BUTTER AND ALMONDS

Steps:

• In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, about 5 minutes. Transfer about half of the almonds to a small bowl and set aside for garnish. Add the butter to the pot. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, about 2 minutes.
• Add 1 cup water, ½ teaspoon salt and ¼ teaspoon black pepper, then bring to a boil. Stir in the beans, cover and cook, stirring occasionally, until tender-crisp, 5 to 7 minutes. Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes. Off heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the reserved almonds.
• Chopped fresh chives OR toasted walnut oil OR both

GREEN BEANS WITH ALMOND-BUTTER SAUCE

Steps:

• 1. Blanch the green beans in lightly salted boiling water until tender and bright green, 3- 4 minutes. Plunge into cold water, drain when cool, set aside.
• 2. Melt the butter in a large heavy skillet over medium heat. Add the balance of the ingredients and saute gently for 2-3 minutes. Season with salt and pepper. Place green beans in a serving dish and pour sauce over green beans.
• 3. Or, you may add the green beans to the sauce, season with salt & pepper and toss to coat.

GREEN BEANS WITH BROWNED BUTTER AND ALMONDS

Steps:

• In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, 5 to 6 minutes. Dump about half of the almonds into a small bowl and reserve for garnish.
• Add the butter to the remaining almonds in the Dutch oven. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, 2 to 3 minutes.
• Add 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring to a boil. Stir in the beans, cover, and cook, stirring occasionally, until tender-crisp, 4 to 6 minutes.
• Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes.
• Remove from the heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Move to a serving dish and sprinkle with the reserved almonds. Garnish with chopped fresh chives and/or a drizzle of toasted walnut oil, if desired.