GREEN BEANS WITH SHALLOTS AND ALMONDS
Ohhhh the greeen beans. I grew up eating green beans all of the time. My mother is a great cook, but I definately overdosed on this vegetaable because everyone in my family loves these little nuggets boiled, mushy and bland. It got to the point where I would not eat them. This is saying a lot because I tend to like almost all food, and to pass something up that is so unoffensive as green beans?
My heart sank when I went to my farm share and saw a couple of pounds of green beans waiting for me to bring them home. What was I going to do with them? I thought that I could pickle them.... but what would i to do with 10 more jars of pickled vegetables? So here it is, a green bean recipe that is flavorful, not mushy or bland!
My heart sank when I went to my farm share and saw a couple of pounds of green beans waiting for me to bring them home. What was I going to do with them? I thought that I could pickle them.... but what would i to do with 10 more jars of pickled vegetables? So here it is, a green bean recipe that is flavorful, not mushy or bland!
Ingredients
2 Pounds green beans
1/2 cup sliced shallots
1/4 cup chopped or sliced almonds
1 tbsp brown sugar
dash of cayanne pepper
olive oil
salt/pepper
1/2 cup sliced shallots
1/4 cup chopped or sliced almonds
1 tbsp brown sugar
dash of cayanne pepper
olive oil
salt/pepper
Cut the ends off of your green beans and blanch them in boiling salted water. The water should taste like the sea. Your green beans will soak in the salt while boiling and you will not have to salt them later. Boil them for a few minutes then shock them is ice water. The ice water will stop them from cooking and retain their bright green color.
Slice up a half of a cup of finely sliced shallots. If you only have onions in your pantry, I am sure those would taste delicious too!
Cook the shallots on low heat with some olive oil for about 20 minutes. As they are cooking, add some salt. You do not want to brown them, you just want them to become translucent. After they are soft, add 1 tablspoon of brown sugar and let the onions carmalize for a few minutes. Shake in a few dashes of red pepper flakes and the almonds.
Add the blanched green beans back to the carmalized onions and bring up to temp. Serve hot!
