Green Beans with Toasted Almonds and Butter
2 Cups Cooked Green Beans
2 Tbsp. Butter
2 tsp. Canola Oil
½ Cup Slivered Almonds
Kosher Salt and Fresh Ground Pepper To Taste
In sauté pan over medium heat, melt butter and oil together, add nuts and toast stirring until nuts take on a medium golden color.
Add hot, cooked green beans to pan and toss to evenly coat.
Season to taste with salt and pepper and serve.
To Cook Green Beans:
Remove the stem end from the beans by cutting or snapping by hand.
If beans are exceptionally large, slice beans lengthwise with paring knife or green bean frencher or simply cut each bean in thirds on the bias (angle cut). Bring a large pot of salted water to a rapid boil over the highest heat setting, and add only enough green beans to the pot to maintain a constant boil.
Do not cover pot while boiling, this helps maintain a bright green color. Cook for 2-5 minutes depending on the size of the beans and personal texture preference.
The best flavor and texture is when the beans are “tender-crisp”, (predominantly cooked with just a slight hint of firmness at center).
If serving right away, drain and simply season with butter, salt and pepper to taste.
If serving later, plunge the beans into a bowl of ice water to cool rapidly, and drain and store in refrigerator.
To reheat cold beans, simply immerse again in boiling water to reheat and drain or microwave.