Green Beans with Olive Oil and Toasted Almond

This dish can be made with any type of summer bean; green, yellow, romano or even a combination of all three. Just make sure you cook them separately since they have different cooking times.

This is a staple vegetable dish for me, you will see this recipe coming up in many of my menus.  It is the Thomas Keller technique of cooking the vegetable in copious amounts of salted boiling water and shocking them in a bath of ice water.  It cooks the bean perfectly then stops that cooking process in its tracks.  The dish is also done ahead of time and just reheated before serving for easy last minute preparation.

Serves 6

1 1/2 pounds of green beans, cut on the diagonal in two to three piece per bean
Olive oil
1/2 cup sliced almonds (optional), toasted in a 350 degree oven for 7 minutes

Bring a large pot of water to a roaring boil and season with salt until the water tastes like the sea.  Create a ice bath by adding ice to a bowl of water large enough to hold the beans.  Add the beans and cook until just cooked, about 3-5 minutes.  Immediate dump the cooked beans in the ice bath to stop the cooking process.  You can either dump the water and beans in a strainer then place them in the ice bath or scoop them out with a wire spoon directly into the ice water.  Leave beans in water until cool.  Drain and dry well. 

Place in your serving dish and season with salt and olive oil to taste.  When ready to serve heat in your microwave oven for two minutes or you can reheat the beans in a saute pan heated over medium high heat.  Add a touch more olive oil and the beans and stirfry until hot.  Place back in serving dish and top with toasted almonds if desired.

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