Luckily haricots verts are easily found in most markets and grocery stores. That makes sense because cooking Haricots Verts with Almonds and Lemon is simple. All the ingredients should be readily available wherever you grocery shop.
Larger green beans can be used if you can’t find haricots verts. They will need to blanch a bit longer than the haricots verts. Blanching is like precooking and cooking is stopped by immersing vegetables into a cold ice water bath.
These beans work well served with any beef, pork, poultry or seafood. Tender green beans sauteed with shallots in both butter and olive oil and finished with toasted chopped almonds and fresh lemon squeezed over the beans.
The beans are light and tangy with a bit of crunch. So simple yet oh so good. It doesn’t take alot of ingredients to make a flavorful dish. Sometimes simple is better.
Haricots Verts with Almonds and Lemon
To make this recipe: Like I mentioned earlier, regular green beans can be used in this recipe if needed. Using haricots verts is preferred but sometimes you may have to improvise. Blanch the beans a few extra minutes to produce tender beans. Dry and set aside.
Use a large skillet, heat butter and oil then add in shallots and black pepper. Cook shallots for about 1 minute.
Stir in haricots verts, stirring and cooking until beans are tender some beans are beginning to brown. This will take about 5 to 10 minutes.
Add in lemon juice and toss with chopped toasted almonds. Place beans in serving dish and spoon juices from skillet over beans. You’re ready to eat.
Haricots Verts with Almonds and Lemon
French green beans (haricots verts) are very versatile meaning they work with many other vegetables or flavored as desired.
Try sauteed with cherry tomatoes, garlic and basil. Make your beans more smokey with smoked paprika, cumin and fresh lime juice. The possibilities are endless with what you can create in your own kitchen.
Growing up in a Sothern family, green beans were a big part of our meals. Most often cooked Southern style with bacon fat or jowl bacon, I grew up enjoying other ways to prepare this popular bean.
Haricots Verts with Almonds and Lemon takes no time to prepare. Go from raw to cooked in mere minutes and ready to serve.
You’re going to love this recipe and the simple magical flavors. It’s always a winner. Enjoy!
Haricots Verts with Almonds and Lemon
If you make this recipe, like or message me below, #chowdownlowdown, @chowdownlowdown or @michelleheyden. Much love!
Haricots Verts with Almonds and Lemon
2 – 12 oz. packages Haricots Verts, stem ends removed
Kosher salt, to taste
1/4 cup sliced almonds, toasted and chopped
3 T. salted butter
2 T. olive oil
2 shallots, finely chopped
Fine sea salt and freshly ground black pepper, to taste
Juice of 1 lemon
Fill a large pot with water and sprinkle in a bit of kosher salt and bring to boil.
While water is coming to boil, add almonds to a small skillet over medium heat.
Toast almonds until lightly brown and fragrant, about 4 to 5 minutes. Remove from heat to cool, chop and set aside.
Add green beans to boiling water and blanch for about 3 to 4 minutes. Beans will be crisp yet tender. Immediately drain and immerse beans in an ice bath to stop cooking process. Remove from bath and dry; set aside.
In a large skillet over medium heat, add butter and olive oil, allowing butter to melt and begin to bubble. Add shallots and sprinkle with black pepper. Cook for 1 minute then add in green beans and lemon cooking for about 5 to 10 minutes to your liking and heated through. Stir in almonds.
Remove beans to a serving dish, spooning shallot mixture over beans. Sprinkle with more almonds, if desired, adjust seasonings and serve.
Makes 8 to 10 servings.
Be First to Comment