This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.
Recipe adapted from my Green Bean Salad with Toasted Almonds & Feta and Cooking Light’s Green Beans Amandine.
Make it dairy free/vegan: Replace the butter with extra-virgin olive oil (my preference) or vegan butter (I successfully tested with Miyoko’s Creamery).
Make it nut free: I think this dish would be nice with pepitas (green pumpkin seeds) instead of almonds, but haven’t tried. Or, omit the nuts and cook the butter until it has browned in step 1.
Prepare in advance: This recipe really comes together seamlessly as directed, and keeps well at room temperature for a couple of hours. Or, store it in the fridge and gently reheat the dish in the oven.
Recipe from Cookie and Kate: https://cookieandkate.com/best-green-beans-recipe/