Active Time:20 minsTotal Time:20 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Cook Mode(Keep screen awake)Ingredients3(8 ounce) packagesharicots verts (French-style green beans), trimmed5teaspoonsunsalted butter¼cupslicedorslivered almonds1largeshallot, minced2clovesgarlic, minced¼cupdrywhite wine¾teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3(8 ounce) packagesharicots verts (French-style green beans), trimmed
5teaspoonsunsalted butter
¼cupslicedorslivered almonds
1largeshallot, minced
2clovesgarlic, minced
¼cupdrywhite wine
¾teaspoonsalt
½teaspoonground pepper
DirectionsBring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoMelt 5 teaspoons butter in a large skillet over medium-low heat. Add ¼ cup almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoIncrease heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in ¼ cup wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, ¾ teaspoon salt and ½ teaspoon pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoUsing tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.To make aheadSteam green beans (Step 1) up to 1 day ahead and refrigerate in an airtight container.TipMake sure you have all the ingredients prepped before you begin cooking the beans in the skillet. The butter sauce can go from browned to burnt quickly, so you’ll need to keep a close eye on this dish as it cooks. It’s best to melt the butter and toast the almonds at a lower heat and watch carefully until they reach a light golden-brown color.Frequently Asked QuestionsWhile green beans have “beans” in their name, they are not classified as a legume-type bean. They are, instead, a low-carb vegetable, rich in vitamin C and beta carotene. A 1-cup serving of green beans provides 3 grams of fiber and 2 grams of plant-based protein.Almondsare packed with nutrition. Compared to other tree nuts, almonds offer the most fiber, calcium and vitamin E. They’re also a good source of healthy fats and plant-based protein.These nutty green beans go with nearly everything we can think of: holiday turkey, roast chicken, steak, pork and fish. And they go well withpasta dishes, too.You can, but you won’t get the same fresh-flavored results and texture. Canned beans often have added salt and a softer texture than freshly steamed green beans. We recommend fresh beans in this particular recipe.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliEatingWell.com, November 2024
Directions
Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoMelt 5 teaspoons butter in a large skillet over medium-low heat. Add ¼ cup almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoIncrease heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in ¼ cup wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, ¾ teaspoon salt and ½ teaspoon pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoUsing tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.To make aheadSteam green beans (Step 1) up to 1 day ahead and refrigerate in an airtight container.TipMake sure you have all the ingredients prepped before you begin cooking the beans in the skillet. The butter sauce can go from browned to burnt quickly, so you’ll need to keep a close eye on this dish as it cooks. It’s best to melt the butter and toast the almonds at a lower heat and watch carefully until they reach a light golden-brown color.Frequently Asked QuestionsWhile green beans have “beans” in their name, they are not classified as a legume-type bean. They are, instead, a low-carb vegetable, rich in vitamin C and beta carotene. A 1-cup serving of green beans provides 3 grams of fiber and 2 grams of plant-based protein.Almondsare packed with nutrition. Compared to other tree nuts, almonds offer the most fiber, calcium and vitamin E. They’re also a good source of healthy fats and plant-based protein.These nutty green beans go with nearly everything we can think of: holiday turkey, roast chicken, steak, pork and fish. And they go well withpasta dishes, too.You can, but you won’t get the same fresh-flavored results and texture. Canned beans often have added salt and a softer texture than freshly steamed green beans. We recommend fresh beans in this particular recipe.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Bring 1 to 2 inches of water to boil in a large pot fitted with a steamer basket. Fill a large bowl or pot with ice water and set it near the stove. Steam haricots verts until tender, about 3 minutes. Transfer them to the ice water and let stand in the water for about 5 minutes. Drain and pat dry with paper towels.
Melt 5 teaspoons butter in a large skillet over medium-low heat. Add ¼ cup almonds; cook, stirring constantly, until light golden brown, 6 to 8 minutes. Transfer the almonds to a plate.
Increase heat to medium. Add shallot and garlic to the pan; cook until fragrant, 1 to 2 minutes. Stir in ¼ cup wine; cook until slightly thickened, 1 to 2 minutes. Stir in the beans, the almonds, ¾ teaspoon salt and ½ teaspoon pepper; cook, tossing to coat the beans with the sauce, until heated through, 2 to 3 minutes. Remove from heat.
Using tongs, transfer the beans to a serving platter. Spoon the remaining almond and butter mixture over the beans.
To make aheadSteam green beans (Step 1) up to 1 day ahead and refrigerate in an airtight container.
To make ahead
Steam green beans (Step 1) up to 1 day ahead and refrigerate in an airtight container.
TipMake sure you have all the ingredients prepped before you begin cooking the beans in the skillet. The butter sauce can go from browned to burnt quickly, so you’ll need to keep a close eye on this dish as it cooks. It’s best to melt the butter and toast the almonds at a lower heat and watch carefully until they reach a light golden-brown color.
Tip
Make sure you have all the ingredients prepped before you begin cooking the beans in the skillet. The butter sauce can go from browned to burnt quickly, so you’ll need to keep a close eye on this dish as it cooks. It’s best to melt the butter and toast the almonds at a lower heat and watch carefully until they reach a light golden-brown color.
Frequently Asked QuestionsWhile green beans have “beans” in their name, they are not classified as a legume-type bean. They are, instead, a low-carb vegetable, rich in vitamin C and beta carotene. A 1-cup serving of green beans provides 3 grams of fiber and 2 grams of plant-based protein.Almondsare packed with nutrition. Compared to other tree nuts, almonds offer the most fiber, calcium and vitamin E. They’re also a good source of healthy fats and plant-based protein.These nutty green beans go with nearly everything we can think of: holiday turkey, roast chicken, steak, pork and fish. And they go well withpasta dishes, too.You can, but you won’t get the same fresh-flavored results and texture. Canned beans often have added salt and a softer texture than freshly steamed green beans. We recommend fresh beans in this particular recipe.
Frequently Asked Questions
While green beans have “beans” in their name, they are not classified as a legume-type bean. They are, instead, a low-carb vegetable, rich in vitamin C and beta carotene. A 1-cup serving of green beans provides 3 grams of fiber and 2 grams of plant-based protein.
Almondsare packed with nutrition. Compared to other tree nuts, almonds offer the most fiber, calcium and vitamin E. They’re also a good source of healthy fats and plant-based protein.
These nutty green beans go with nearly everything we can think of: holiday turkey, roast chicken, steak, pork and fish. And they go well withpasta dishes, too.
You can, but you won’t get the same fresh-flavored results and texture. Canned beans often have added salt and a softer texture than freshly steamed green beans. We recommend fresh beans in this particular recipe.
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
EatingWell.com, November 2024
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Nutrition Facts(per serving)109Calories6gFat12gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
