Green Beans and Onions of Yum

Another thing that really sells the summer to me is the magic of fresh vegetables. One veggie that really tickled my palate this year are Green Beans. MiL made some AMAZING versions of roasted green beans too, which definitely makes me want to eat all of them. This is a Tyler Florence recipe that I really like to use every year.

Green Beans with Onions and Crushed Almonds

Ingredients
Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
Freshly ground black pepper
Method:

Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.




This dish is a one pot delight that everyone should try. Tyler Florence adds Thyme as well to his, but I don't care for that usually. You might love it though so give it a whirl!


Until next time...Cook it up!