Pan-Roasted Green Beans With Golden Almonds
Updated Dec. 14, 2022
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 8ounces green and/or wax beans, trimmed
- ¼cup blanched whole almonds, coarsely chopped
- 3tablespoons extra-virgin olive oil, plus more as needed
- 1large shallot, minced
- 1tablespoon fresh flat-leaf parsley leaves, thinly sliced
- 1lemon
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
181 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Always wonder why we have to boil, rather than steam, in so many of these recipes, as it is well known that boiling depletes far more of the flavors and nutrients than steaming, and steaming is faster and easier. I have always steamed rather than boiled, and found the results superior. Likewise, why cook almonds in oil to brown them, when they achieve a wonderful golden and crispy texture in the microwave, without all the extra added fat?
I"ve made a version of this for years -- If your green beans are young and tender, just put them right in the hot, hot pan with some olive oil, and let them char. Then, pour about 3 tablespoons of water and some crushed garlic into the pot-- it will steam up. Cover the pot, lower the heat to a simmer, and it will be done as soon as the beans cool down. You can add the almonds during the char, but the beans are great on their own. Also good adding diced tomatoes when you add the water.
Blanching the beans as opposed to steaming gives more control. They spend so little time in the water that the nutrients don't leach out into the water. Marcona almonds could also be a nice alternative to frying blanched almonds.
Delicious. Delivered as the per the recipe. Home grown beans. Loved by the family.
I cooked this a second time but this time added garlic and a little more parsley, cut the beans smaller and tossed the finished dish with a pound of spaghetti and topped with parmesan. It worked perfectly!
This dish filled my house with the most amazing aroma! I plan to make this dish again asap as I have additional ingredients left. Thank you!
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