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! (www.lkclay.com)
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.