Green Beans with Almonds and Caramelized Shallots
This is truly my favorite green bean recipe. The caramelized shallots, crunchy toasted almonds, and juicy green beans are a trio made in heaven! After trying this dish, you may never want to prepare green beans any other way.
Servings: 6
Calories: 103kcal
Ingredients
- 1/4 c. sliced almonds, (28 g), or slivered almonds, if preferred.
- 1 Tbsp. olive oil (15 ml) or avocado oil
- 2 medium shallots, thinly sliced
- 1 lb. fresh green beans, (454 g) washed and trimmed (the thin French type, if possible)
- 1 tsp. rice vinegar, or white distilled vinegar
- 1/4 tsp. salt, plus more to taste
- 1/8 tsp. black pepper, plus more to taste
Instructions
- In a large skillet, toast the almonds over medium heat until fragrant and lightly browned, about 5 minutes. Transfer immediately to a paper towel or plate.
- Wipe that skillet with a clean towel to remove any almond pieces or dust (keep in mind the pan will be hot), then return to medium heat. Add the oil and heat for about 15 seconds.
- Add the shallot slices and turn the heat down to medium-low. Cover the skillet with a lid and cook the shallots, stirring frequently, until medium brown and caramelized. This can take anywhere from 5–15 minutes, depending on the thickness of the slices.
- Meanwhile, bring a large pot or saucepan filled with water to a boil. Once boiling, add the green beans all at once and cook for about 3 minutes to blanch, or until they’re bright green and tender, yet slightly crisp.
- Drain the green beans well or remove them with tongs, leaving as much water behind as possible. Transfer them to the skillet containing the shallots. Add the vinegar, salt, and pepper and toss to combine and coat the green beans. Give the green beans a taste and add more salt and pepper, to taste..
- Transfer to a large bowl or platter and sprinkle the toasted almonds over the top. Serve immediately.
Notes
FOR BEST GLUTEN FREE VERSION:
This recipe is naturally gluten free, but check all ingredient labels to be sure, if needed. MAKE-AHEAD TIP:
The almonds can be toasted and cooled, the shallots can be sliced,
and the green beans can be blanched and cooled 1 day ahead. Store all three in separate airtight containers or resealable storage bags. Store the almonds at room temperature and the shallots and green beans in the fridge until needed.
This recipe is naturally gluten free, but check all ingredient labels to be sure, if needed. MAKE-AHEAD TIP:
The almonds can be toasted and cooled, the shallots can be sliced,
and the green beans can be blanched and cooled 1 day ahead. Store all three in separate airtight containers or resealable storage bags. Store the almonds at room temperature and the shallots and green beans in the fridge until needed.
Nutrition
Calories: 103kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 84mg | Potassium: 233mg | Fiber: 3g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg