Yellow Wax Beans With Toasted Almonds Recipes

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.

PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

BUTTERY BEANS WITH ALMONDS

Steps:

• Boil 1 pound each halved wax beans and green beans in salted water until crisp-tender, 8 minutes; drain. Cook 1/4 cup sliced almonds in 3 tablespoons melted butter until golden, 4 minutes. Remove from the heat; stir in 1 tablespoon lemon juice. Toss with the beans and 2 tablespoons chopped chives. Season with salt and pepper.

GREEN AND YELLOW STRING BEANS WITH ALMONDS AND GRANNY SMITHS

Steps:

• In a non-reactive bowl, combine the vinaigrette ingredients of your choice and whisk well. Best prepared 1 hour in advance.
• In a clean, dry cast iron skillet, lightly toast the almond slices and allow to cool.
• Cut the tips off both ends of the string beans; cook beans uncovered in boiling lightly salted water until crisp-tender.
• Once the beans are cooked, drain and immerse immediately in cold water to halt the cooking process. Drain again. Set aside.
• Peel the apples; seed, core and cut into strips.
• Combine the vinaigrette, beans, apples, (onions if using) and almonds in a non-reactive salad bowl. Chill until ready to serve.
• If desired, the salad can be served on a bed of mache or Belgian endive.

YELLOW WAX BEANS WITH TOASTED ALMONDS

Steps:

• Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of the salt and the wax beans, return to a boil, and cook until just tender, about 3 minutes.
• Drain and plunge into a bowl of ice water. Drain again and set aside.
• Heat the oil and butter in a large skillet over medium heat. Add the almonds and cook, stirring often, until they begin to turn golden but not brown, about 2 minutes.
• Transfer to a plate and sprinkle with the remaining salt and the pepper.
• Place the beans in a large bowl, toss with the almonds, and serve.