Green beans. Sounds boring, doesn’t it? Well, there is nothing new about them…been on the plate forever.
We recently spent a glorious weekend in Napa. After eating at the Rutherford Grill the first night (fabulous), we decided to stay in the next night and cook ourselves. We went to the fun Oxbow Market and picked up some amazing steaks at The Fatted Calf, green beans at Oxbow Produce, and some wonderful spices at Whole Spice. (my favorite place at the Market).
Anyway….we got home and while the guys were grilling, I whipped these up. It was a bit different from the usual plain green beans and they were pretty dang good!
Green beans, snipped
almonds-sliced then toasted lightly in dry pan
freshly ground pepper
pinch or two of herbs de provence
pinch black truffle salt (optional)
Lightly toast the almonds then remove from pan onto a plate to stop the toasting.
Melt the butter and oil in a large skillet. Add the beans and stir and cook until cooked through but not overcooked. (You may need to add some veg. broth or water to finish cooking them.) Add the sea salt, pepper, herbs de provence and truffle salt. Add the almonds to the beans and serve.
What did I love about this recipe? The beans with the almonds done this way is so much better than the “green beans almondine” served at most weddings in the 80’s! Give them a try.
What didn’t I love about this recipe? Nothing. Next time I might even add a shallot or onion to jazz it up even more.