GREEN BEANS ALMONDINE
No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!
Provided by judilicious
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 11.2 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 2 g
GREEN BEANS AMANDINE
It's hard to improve on the taste Mother Nature gives to fresh green beans, but Mom has done just that for years using this green beans amandine recipe. I have always thought the crunchy almonds were a super addition. -Brenda DuFresne, Midland, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 125 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic exchanges
GREEN BEANS AMANDINE
This French classic is a favorite holiday side. Toasting the almonds in butter adds a nutty richness to the dish, that's perfectly balanced out by a squeeze of lemon juice added at the end
Provided by Anna Stockwell
Categories Christmas Green Bean Side Almond Butter
Yield 8-10 servings
Number Of Ingredients 7
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 ALMONDINE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.
GREEN BEAN AND CORN ALMONDINE
The classic French dish of green beans and almonds gets a fun update with the addition of corn, which lends extra sweetness, chewy texture and pops of golden color. The simply prepared dish allows the tender green beans and corn to shine in a velvety garlic- and thyme-infused butter sauce. The nutty flavor and delicate crunch of toasted sliced almonds round out the dish. (Haricots verts also work beautifully here, in place of the green beans, but decrease the steaming time to 3 minutes.) This quick and versatile salad pairs well with many different foods and can be enjoyed warm or at room temperature.
Provided by Kay Chun
Categories vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
GREEN BEANS AMANDINE
South Beach Phase 1 recipe from the Daily Dish newsletter. You won't miss the fat! Garlic and toasted slivered almonds make ordinary green beans extra special. Prepare the beans in batches if you do not have a large enough skillet, keeping the first round warm until the second batch is ready. Make-Ahead: The almond slices can be toasted up to 3 days ahead; store in a covered container in the refrigerator. Cook the beans and pat dry up to 1 day in advance. Store refrigerated in a covered container until ready to resume recipe. Enjoy!
Provided by Bay Laurel
Categories Vegetable
Time 35m
Yield 2 lbs, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 275°F Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
- While almonds are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Shake to remove excess water and pat dry.
- Heat oil in a large nonstick skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes.
- Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2 to 3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.
Nutrition Facts : Calories 92.6, Fat 5.2, SaturatedFat 0.5, Sodium 80, Carbohydrate 10.2, Fiber 4.7, Sugar 1.9, Protein 3.6
GREEN BEANS AMANDINE
Yield 6 Servings
Number Of Ingredients 8
Steps:
- Place green beans in boiling water to cover in medium saucepan on medium-high heat. Cook 7 to 8 minutes or until tender-crisp. Drain.
- Melt butter in same saucepan on low heat. Add wine, vanilla, onion powder, salt and pepper; cook and stir 1 minute. Add green beans; toss to coat well. Sprinkle with almonds.
GREEN BEANS AMANDINE
This is the perfect side dish for any entree - beef, chicken, or fish. I always have the ingredients on hand, but it always tastes super-fresh. Very clean and bright flavor. I use a double boiler for this, but if you don't have one, prepare the beans according to package directions and use a separate saucepan for the sauce.
Provided by KissKiss
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 133.5, Fat 10.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 407.8, Carbohydrate 9.5, Fiber 4.5, Sugar 2.1, Protein 2.9
TILAPIA WITH GREEN BEANS AMANDINE
Panko bread crumbs give tilapia a light, crispy coating that doesn't overpower the delicate fish. Lemony green beans are the ideal complement to this delightful entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley and thyme. Dip fillets in egg, then coat with crumb mixture., In a large skillet, cook fillets in butter and 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm., In a small bowl, combine the cornstarch, broth, garlic and lemon juice until blended; set aside. , In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened., Sprinkle with almonds. Serve with fish.
Nutrition Facts : Calories 384 calories, Fat 18g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 900mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 38g protein.
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- Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat (see Tip). Add almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate.
- Increase heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, salt and pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.
- Using tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.
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