Friday, September 28, 2007

Green Beans Ah-mahn-DEEN

I hope that Lisa will still try these green beans even though they share a name with Amandine, the dreaded French exchange student at whose hands Lisa suffered for two entire summers. So although Amandine might not have been a delicious dish, these green beans are very easy and SUPER-tasty.

from, submitted by Brenda DuFresne


1 pound fresh green beans, cut into 2 inch pieces
1/2 C water
1/4 C slivered almonds
2 T butter
1 t lemon juice
1/4 t seasoned salt


In a saucepan, bring beans and water to a boil; reduce heat to medium. Cover and cook for 10ish minutes until crisp-tender; drain and set aside. In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through.

Kira's notes:

I let the almonds/butter mixture go for quite awhile until the butter was brown butter and the almonds were all toasty and a bit salty-tasting. DELIGHTFUL.

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