Recipe originally published on KetovangelistKitchen.com on 1/15/21. It has been lightly edited for re-publication.
My children and I have been learning French for a good two years now as part of our homeschooling adventures, and this year in geography we have been studying Europe as a continent. What a perfect time to try out some fancy French dishes!
Haricots verts en français means green beans (vert is green, so take a guess on the other word). Amandes are almonds. So haricots verts amandine are... green beans with almonds. Simple, right? Yes and no. This classic French delight is fairly easy to throw together but the flavors are quite complex, and even though it’s a vegetable side dish, it feels like you’re eating something quite decadent.
I made this initially for Christmas dinner, but since then I’ve served it several more times as a Sunday dinner side (for roast, meatloaf, etc.). The family really loves this easy way to fancy up what are normally boring green beans.
Notes: Not really anything this time. The recipe is quite straightforward and there are no special ingredients. I came up with my own version after scouring quite a few French websites and seeing various takes on this cuisine classic.
I would like to say a big “Merci beaucoup!” to my buddy, Ben Wagenmaker. Ben is situated with his adorable family in Quebec, and he and his wife have been very encouraging and helpful (via inter webs communications) to me in my quest to become proficient in French. So Ben, my dude, this recipe is for you!
1 lb (453 g) fresh green beans (french style preferred), rinsed and trimmed
water to blanch
1-2 tbsp salt for blanching water
2 tbsp (1 oz/28 g) salted butter
1/3 c (approx 1 oz/28 g) raw sliced almonds
1 large shallot (or 2 small), thinly sliced and broken up into rings
2 cloves fresh garlic, thinly sliced
2 tbsp (1 fl oz/30 ml) fresh lemon juice
2 tbsp (1 fl oz/30 ml) dry white wine (I used Pinot Grigio)
Salt and fresh cracked black pepper, to taste
Fill a large pot about 1/2-2/3 of the way with water and add a few tbsp salt. Set it over high heat to boil.
Prepare a large bowl by filling it with water and add a goodly amount of ice to make it very cold. Set it by the sink, then put a collander in the sink.
Once the water comes to a boil, add the green beans and boil them for 3-4 minutes until they’re bright green and crisp-tender.
As soon as your timer goes off, immediately remove the pot from the heat and drain the beans. Plunge the drained beans into the ice cold water to stop the cooking process. Your beans are now blanched. You can let them stay in the cold water a minimum of 2 minutes, or until completely cool, then drain and set aside.
In a large skillet, melt the butter over medium heat.
Once the butter is melted and begins to be a little foamy, add the almonds to the skillet and stir continuously. After 3-4 minutes, the almonds should be getting golden in color and the butter should have started browning.
Add the shallot and garlic to the skillet and cook, stirring constantly, another minute or two more. It should be very fragrant.
Add the green beans to the skillet and salt and pepper, to taste. I used about 1/2 tsp each, but you may need to adjust to your own tastes. Toss well to coat and combine, then add the lemon juice and wine to the skillet and toss well again to combine all ingredients well.
Cook another 2-3 minutes to heat the beans through, making sure to continue tossing to coat the beans in the sauce, and turn out onto your serving dish.
Taste, and adjust seasonings, if needed.
Serve hot and enjoy!
Serving Size:1/6 recipe
Net Carbs [total carbs - (fiber + sugar alcohol)] :5.3 g
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