Green Beans with Shallots and Almonds


This is a recipe I have been making for years and is adapted from Ina Garten.   It is a great side dish and always gets lots of thumbs up when I make it.    I like that you don’t have to cook the green beans for too long because it mean the beans are retaining a lot more nutrients.  Shallots are in the onion family and are a little sweet.

I had more photos to share but they came out blurry.    Some little peanut must have been pulling at my arm while I was trying to take photographs:)


4 cups string beans (haricots verts), ends cut off

2-3 Shallots, chopped

2 TBS Butter or Olive Oil (or a little of both)

1/4 cup Slivered Almonds


Blanch the string beans in a large pot of boiling water for 1-2 minutes.    Drain and immerse string beans in a bowl of ice water.     In a large saute pan or a cast iron pan, heat butter or olive oil and add shallots.  Cook for about 5-8  minutes until lightly browned and then put aside is a dish.   In the same pan, toast the almonds for about 3-5 minutes and then set aside in a small bowl.   If your kitchen isn’t equipped with tiny bowls, these just came out of my kiln!   (

Drain the String Beans and add them to the pan with about a 1/4 tsp of salt (to taste), the shallots and the almonds.  Cook for 2-3 minutes, until beans are hot.   Serve.

I have been adding vegetable sides right into my salad lately, so that is another option.

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