I grew up thinking that I hated green beans. But, I read a cookbook by Top Chef alum, Kevin Gillespie and decided to try them again. In the first chapter, he talks about how as an adult, he had all these foods that he “hated” and decided to give it a three-time rule. Try an ingredient in three different ways and chances are, you’ll find one way that you finally like it. Turns out, I actually like green beans when they are fresh and made in a yummy recipe like this one here and that one I’m about to tell you all about.
When you get fresh green beans from the grocery store or market, chances are that you’ll need to trim them. Make sure you cut them all to about the same size. I’m going to go ahead and tell you right now that you should not use canned or frozen green beans for this recipe. They won’t be crisp and vibrant which is what you really want for this dish. Depending on how much you love garlic and onions, you can adjust these ratios a little bit. I love both of those ingredients so I have a heavy hand with them. However, The Beard could enjoy these with just a pinch of garlic. It’s totally up to you and your palate. Another variation with this green bean recipe is how you decide to make them crunchy. We used almonds because I think they have such a solid flavor, especially when slightly toasted with butter. You could totally use cashews or even peanuts!
You’ll want to butter up those nuts for a few minutes and then add your garlic and onions before adding the green beans. This will let them all soak all that buttery garlic and onion flavor. I may have snagged a few of the almonds before I added the green beans.
See how pretty and vibrant? This is why you only want to use fresh, never frozen or canned green beans for this recipe! There is definitely a time and place for those options but this is not that time. There you have it! A super easy and delicious side dish that will be perfect for a weeknight or even your holiday table. Be sure to top with fresh Parmigiano Reggiano to enjoy some extra saltiness.
- 4 cups fresh green beans, trimmed evenly
- 1-2 garlic cloves, minced
- 1/2 cup almonds, chopped
- 2 Tablespoons butter
- 1/2 cup white onion, sliced
- Parmigiano Reggianno, shredded to taste
- salt and pepper, to taste
- Boil trimmed and washed green beans in salted water for 3-5 minutes.
- Drain, then immediately toss in ice bath to stop cooking.
- Drain and set aside.
- Add butter to cast iron skillet. Add chopped almonds and saute for 1-2 minutes.
- Add garlic and onions and saute another 1-2 minutes.
- Add green beans then season with salt and pepper and cook 3-5 minutes.
- Place in serving dish and top with Parmigiano Reggianno.