With Thanksgiving around the corner, I am sharing my favorite green bean recipe. It wouldn’t be Thanksgiving for me without a perfect side dish of green beans! These flavorful green beans offer up the perfect crunch and addictive flavor. I always know something is special when my official “chef’s taste” in the kitchen turns into me sneaking in as many bites as I can get before serving. There is just something addictive about these simple but totally delicious green beans.
When it comes to Thanksgiving, I’m super strategic about planning. Of course I want super delicious food on my table but I also want to enjoy the big day. I try to get as much done in the days before Thanksgiving to limit my workload on the big day. This recipe is the best example of prepping in advance and finishing off just before dinner. You can toast the almonds, and prep, blanch, and shock the green beans the day before. Dry the beans, store them in the refrigerator, and finish them off just before dinner on Thanksgiving. It’s also great because it doesn’t take up precious real estate in the oven as it’s all done on the stovetop.
Cooking green beans can go south fast. Overcooked, green beans are flavorless and mushy. Undercooked, green beans are unappetizing and raw. These green beans hit the sweet spot of perfectly cooked crisp-tender. Once cooked, they are flavored with a combination of butter and oil, seasoned with kosher salt and freshly ground pepper, and all dressed up with a sprinkling of toasted slivered almonds.
I love this recipe because it’s not only a great addition for a weeknight meal, but it’s lovely enough for a special occasion like Thanksgiving. There is something indulgent and special about these green beans all dressed up with toasted almonds for the big occasion!
- 1 pound green beans, trimmed
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- kosher salt
- freshly ground pepper
- ½ cup slivered almonds
- Place saute pan over medium heat. Add slivered almonds to dry pan. Stir continuously until nuts are golden brown. Remove from pan and set aside.
- Prepare large bowl filled with ice water.
- Blanch green beans in large pot of boiling salted water for 4 minutes. They should be crisp-tender.
- Immediately remove green beans from boiling water and plunge into ice water to stop cooking and preserve the bright green color of bean.
- Pat green beans dry.
- Heat butter and oil over medium heat. Add green beans and toss until coated.
- Season with kosher salt and freshly ground pepper.
- Leave greens beans on heat only until beans are hot.
- Place green beans on serving platter and sprinkle with toasted almonds.