Green Beans Amandine
Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them.
1 Blanch beans in large pot of boiling, salted water 4 to 6 minutes, or until bright green and just tender. Transfer to bowl of ice water to stop cooking, and drain once cold.
2 Melt butter in large skillet or Dutch oven over medium-high heat. Add shallots, and cook 4 minutes, or until golden, stirring frequently. Add beans; cook 1 to 2 minutes, or until heated through. Season with salt and pepper, then toss with almonds.