Move over green bean casserole. Like wayyyy over. There’s a new green bean on the block and it’s about to take center stage.
Growing up, my mom had a recipe for green beans with toasted almonds and sauteed shallots and it’s such a perfect Thanksgiving side dish. The toasted almonds add such an interesting flavor to the bite and are a nice little surprise. I was looking to update the recipe a bit and make it perfect for Spring and Summer, and what better flavor to add then lemon?
Oh this green beans with toasted almonds and fresh lemon juice and lemon zest is so bright and refreshing. It’s not a complicated recipe to make either. A note though, you must use fresh green beans. Anything else will not get the quality flavor that you get from using the good fresh greens.
Add this to an otherwise heavy dinner to lighten the flavors and add a crisp bite, or thee would be perfect as a side to some summer grilling. Have these once and I bet you’ll want to be adding these to your menu every week!
-1.5-2lbs of fresh green beans
-1 shallot, minced
-2 and 1/2 tablespoons butter
-zest of 1 lemon
-1/2 tablespoons fresh squeezed lemon juice
-1/2 cup slivered almonds
-1 bowl of ice water
1. Preheat oven to 350. Spread the slivered almonds on a foil lined baking sheet, bake for 10 minutes.
2. Trim the ends off the fresh green beans and bring a pot of salted water to boil. Boil the green beans for 3 minutes, strain, then immediately dump into the ice water bowl. Leave in the ice water for 5 minutes, then strain into an empty bowl.
3. Melt the butter in a large pot, add the shallot and cook for 2 minutes over medium heat. Dump in the zest of the whole lemon, the lemon juice, toasted almonds and the green beans. Stir so everything is well blended. Turn heat to low and simmer covered for 10-15 minutes.