Green Bean Salad Amandine Recipes

GREEN BEANS AMANDINE

Steps:

• Place beans and water in a large skillet or saucepan and bring to a boil. Cover and cook until crisp-tender, 10-15 minutes; drain and set aside. , In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and, if desired, seasoned salt. Add beans and heat through.

GREEN BEAN AMANDINE

Steps:

• Gather the ingredients.
• Trim the beans, cutting off a small part of each end. Look over the beans, discarding beans that are wrinkled, limp, or have soft spots. Rinse the beans well and pat dry.
• In a heavy saucepan, place the green beans in cold water to cover and bring to a boil over high heat.
• Reduce the heat to low and simmer for 8 to 10 minutes or until the beans are crisp-tender. Drain well and set the beans aside.
• Melt the butter and olive oil in the same saucepan and add the garlic and almonds. Cook over medium heat, stirring constantly until the almonds begin to brown.
• Add the beans along with the lemon juice, salt, and pepper and toss gently to coat.
• Serve immediately and enjoy.

GREEN BEANS ALMONDINE

Steps:

• Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
• Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

GREEN BEANS AMANDINE

Steps:

• In a saucepan, bring beans and water to a boil; reduce heat to medium.
• Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain and set aside.
• In a large skillet, cook almonds in butter over low heat.
• Stir in lemon juice and seasoned salt if desired.
• Add beans and heat through.

GREEN BEANS AMANDINE

Steps:

• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
• Melt butter in a large, deep-sided skillet over medium heat. Add almonds and 1 tsp. salt and stir to coat. Cook, stirring occasionally, until fragrant and beginning to brown, about 3 minutes. Add green beans and lemon juice and stir to coat; cook just until warmed through.
• Transfer green beans to a platter. Pour butter sauce and almonds over and serve.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add green beans and cook until tender-crisp, 2 to 4 minutes.
• Drain immediately in a colander, then plunge into a bowl of ice water to stop the cooking and retain color.
• Drain again.
• In a large frying pan, melt butter with the oil over medium heat.
• Add almonds and garlic.
• Cook, stirring occasionally, until lightly browned and fragrant, 3 to 5 minutes.
• Add red pepper and add red onions cook another 2 minutes.
• Then add green beans, and thyme and parsley; cook, stirring, until the onions are softened but not browned and beans are heated through, 1 to 2 minutes.
• Season to taste with salt and pepper.

GREEN BEAN SALAD AMANDINE

Steps:

• Cook beans in boiling water 4 minutes or until crisp-tender. Drain and plunge beans into ice water; drain well.
• Pat beans dry with paper towels.
• Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk until well blended. Add beans to vinegar mixture; toss well to coat. Sprinkle with almonds.

GREEN BEAN AMANDINE

Steps:

• Preheat the oven to 375°F.
• In a large sauté pan or wok over moderate heat, warm the oil. Add the shallots and sauté, stirring occasionally, for 2 minutes. Add the garlic and sauté, stirring occasionally, for 1 minute. Add the green beans, along with the vinegar, salt, and pepper, and continue to cook, stirring occasionally, for 1 minute. Add the chicken stock and cook, tossing occasionally, until the green beans are crisp-tender, about 4 minutes. Using tongs, lift the green beans from the pan and transfer to the baking dish; set aside.
• Add the heavy cream and rosemary to the sauté pan and bring to a simmer. Continue simmering until slightly reduced, about 2 minutes. Add the butter and stir until melted, then pour the mixture over the green beans. DO AHEAD: The green beans can be prepared up to this point, covered, and kept at room temperature for 1 hour.
• Sprinkle the almonds and Cheddar over the green beans and bake until the cheese is melted and the green beans are hot, about 10 minutes.

GREEN BEANS AMANDINE

Steps:

• In the saucepan of a double boiler, boil the water.
• Place the green beans in the colander of the double boiler and place over the saucepan. Cover with a lid and allow to steam for approximately 3-5 minutes, or until beans are near tender crisp.
• Remove the colander and set aside. Dump the water out of the saucepan and add the butter over very low heat.
• Add the almonds when butter is melted and saute until they are slightly brown.
• Toss the green beans into the mixture. Squeeze lemon juice over beans and season to taste with salt and pepper. Cook another minute until heated throw. Serve immediately.