Prep 6 mins
Cook 10 mins
This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.
- 2 lbs fresh green beans, trimmed
- 7 tablespoons butter (can use a bit less)
- 1 cup almonds, coarsley chopped (or sliced)
- 1 tablespoon minced lemon peel (use the yellow part only, can use a bit more lemon peel)
- 1⁄3 cup finely chopped parsley
- salt and pepper
- Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
- Melt butter in a skillet over medium heat.
- Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
- Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
- Mix in the lemon peel; cook 1 minute.
- Mix in the chopped parsley.
- Season with salt and pepper, and transfer to a bowl.
Kittencal has the best recipes. I made this for a family potluck and doubled the recipe. I made it as written. It was a big hit. I think the next time I make it, however, I will decrease the almonds. We ended up with most of the almonds in the bottom of the bowl.
Great! I used only 4 tbsp of butter and would decrease it a bit more next time and increase the lemon and pepper. Loved the pairing of the almonds with the beans. Thanks for posting!
Served these for company recently and everyone wanted the recipe! They were incredibly easy to prepare and best of all can be made hours ahead of time and then put in the microwave just before serving. Lissa