Green beans with almonds

Green Beans With Almonds

How do you cook green beans? I cook them a lot of different ways, but this is one of my favorites. The butter, the almonds and the cheese combine in a way that I like. I make them this way a lot.

I can also assure you that this recipe is very forgiving. I remember one day, a year or so ago, when I was making a batch of these beans to have with my pork chops. The pork chops were in white wine under the broiler and the beans on the stove when my phone rang. Call me a grouch, but I always hate when the phone rings while I’m trying to cook. Grouch or not, I answered the phone.

It was my neighbor and she was worried. Her son was being discharged from the hospital and she got held up at work and stuck in traffic. No way she could get there in time. She asked if I could pick him up from the hospital. I said ok and turned off the stove and the broiler and drove to the hospital. It took about a half hour for him to be wheeled down to the door. Once he was in the car, I drove him home.

Back in my kitchen, I worried that my dinner was ruined, but it wasn’t. I turned the heat on the beans, re-lit the broiler and warmed up the rice in the microwave. The wine kept the pork chops moist, the rice was fine and, believe it or not, the beans were perfect. I don’t recommend stopping for an hour when the beans are half cooked, but if you do, you won’t ruin them.

1/2 stick butter

1 shallot sliced thin

Olive oil

1/4 cup sliced almonds

Fresh Ground White Pepper

1 lb. Green Beans

1/4 cup grated parmesan cheese

Preparation

Heat a large skillet and melt the butter. Add the sliced almonds and shake the skillet to let them cook gently (without browning the butter) for about five minutes. Add the shallots and shake the skillet until the shallots start to soften.

Add the green beans and cover the skillet. Every few minutes, give the beans a sir and cook until they are all soft and hot. Add plenty of fresh ground white pepper and sprinkle on the parmesan cheese. Serve immediately. 

Serving

I like to start out with a big salad along with homemade bread. Then I’ll served a giant pork chop broiled in white wine next to rice and spoon some of the cooking liquid over both. Now I add a giant pile of these green beans with almonds. Next open a bottle of Pinot Noir and your dinner is served.