This recipe is easy, easy, easy. An alternative to the classic green bean casserole, this version requires only stove top cooking and can be partially cooked the day before. It is for the green bean purist – no lemon, no garlic, no mushrooms – just the beans and almonds dressed up with fresh parsley!
½ cup slivered almonds
2 pounds fresh green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
- Toast almonds in heavy skillet on medium heat 1 to 2 minutes, stirring frequently, until they are lightly browned. Remove from heat and cool completely before using.
- Meanwhile, place green beans in large saucepan with water to cover. Heat on medium-high heat to boiling; reduce heat to medium-low. Simmer, uncovered, 4 to 6 minutes or to desired doneness.
- Drain beans. Immerse in ice water 5 minutes to stop further cooking. Drain and pat dry.
- Place beans in re-sealable plastic bag. Refrigerate at least 1 hour or until thoroughly chilled.
- Heat butter and oil in large skillet on medium heat until butter is melted. Stir in green beans. Cook and stir 4 to 6 minutes or until beans are light golden brown.
- Stir in almonds and parsley.
- Heat through and serve.
Food Mingle Blog Alternatives and Substitutions:
- Although you may be tempted to use frozen green beans, the fresh green beans really make this dish extra special.
- Try sprinkling some of your favorite grated cheese on top.
Yield: 8 servings
Adapted From: Butterball.com