There’s nothing like fresh green beans.
Yet many are intimidated to tackle preparing fresh green bean recipes because they think they’re a lot of work.
Let’s be honest, you do need to do a little prep work in terms of snapping off the stalks. But that’s what family and friends are for. We’ve been known to engage a 3-year-old for the job!
Easy meets elegant.
Truly, fresh green bean recipes are some of the easiest dishes to prepare. Once washed and snapped, you have an elegant stalk that’s truly beautiful to look at.
The key is to avoid overcooking your beans.
For this recipe, we blanch the beans. This process flash cooks the beans and then shocks them in an ice bath.
This stops the cooking and retains the beautiful, bright bean color.
After the ice bath, you can dry your beans off with a paper towel and refrigerate them in an air-tight container for up to 3 days. This is a great strategy for preparing parts of your dish ahead when entertaining. You can also add these delicious beans to the tops of salads, like our Chicken Nicoise Salad.
But for this dish, you can finish it when ready to serve by sauteeing the cooked beans with the butter, shallots, and pre-toasted almonds.
Which brings us to our next make-ahead tip: Toast your almonds in advance as well. Store those, refrigerated, in an airtight container alongside your beans.
Then when you’re ready to serve up your dish, just warm sauté the ingredients and voila!
You and your guests will love the crisp crunch of the beans and earthy toasted almonds!
Equipment to make life easy.
We always like a spider tool when blanching vegetables. It makes transferring the hot vegetables to the ice bath easy, quick work. We like this one because it has a lot of drainage holes to allow water to pass through.