Wednesday, February 12, 2014

Recipe of the Week!

Green Beans with Caramelized Onions and Almonds
I made this beans (along with these brussels sprouts) as a side for Christmas dinner, so I am a little late in posting. They were very good, and went over well. They are especially good if you like caramelized onions and almonds like me. I am actually continuing to try to incorporate more green beans into everyday dinners. We are always eating a lot of broccoli and asparagus in our house, so it's nice to try to change it up with green beans every once and awhile.

Kosher salt
3 pounds green beans (I used frozen beans)
1/2 cup sliced almonds
3 tbsp butter
5 tbsp olive oil
2 large onions, sliced thin
Freshly ground black pepper

Fill a large high sided skillet with water. 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.

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