Thursday, April 11, 2013

Green Beans Almondine

Pick green beans that are about the same size and not too fat. Top and tail them and wash them. You’ll probably need to cut them. If you can leave them in about 6” lengths, do so. Otherwise, go ahead and cut them in about 1-1/2” pieces. The longer ones look more elegant but aren’t as easy to eat. Cook them in boiling salted water until tender-crisp. I like all of the raw taste gone but I want them to still have a bit of bite. Mom likes hers cooked to death. Cook them however suits your family. As soon as they’re done, drain them and set them aside. Throw out the water. In the same pan, heat 2 tablespoons of butter. Add 1/2 cup of slivered or sliced almonds. Heat for a couple of seconds, add the green beans, toss everything together, and serve. You can cook the beans ahead of time, if you want, and then reheat them in the butter at the last minute. 

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