|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
Green Beans Almondine
Servings = 2 | Serving size =about 1 cup beans
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes good leftovers. Serve chilled or reheat very gently.
| 1 quart | water |
| 1 lb | green beans |
| 1 tsp | olive oil |
| 1 tsp | unsalted butter |
| 1 Tbsp | sliced almonds |
| 1/8 tsp | salt |
| fresh ground black pepper (to taste) |
Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans.
Cook them for about 5 - 7 minutes and remove them from the pan to a strainer or a paper towel.
Heat the olive oil and butter in a medium skillet over medium heat. Add the sliced almonds. Cook gently stirring frequently until the almonds begin to brown. If they seem to be browning too fast reduce the heat.
Add the green beans, salt and pepper. Cook, tossing frequently, for about another 2 - 3 minutes and serve.
Nutrition Facts
Serving size: about 1 cup beans | Servings 2
Calories 87 | Calories from Fat 49
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 2g (8%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 5 mg (2 %) | Sodium 158 mg (7 %)
Total Carbohydrates 9g (3%) | Sugars 2g
Dietary Fiber 4g (17%) | Protein 3g
Vitamin A 17% | Vitamin C 30 % | Calcium 5% | Iron 7%
Vitamin K 18 mcg | Potassium 254 mg | Magnesium 35 mg
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Mark Twain, Author
The refrigerator light goes on...
We used to call these string beans or snap beans when I was a kid because you had to snap the tip off and peel the string away from the pod. These days the beans have been bred to not have strings that need removing.
Green beans are a legume and there’s no doubt that they are good for you. There’s a lot of Vitamin C but look at that fiber. That’s as much as 2 slices of some whole wheat breads and this has about a third of the calories.
You can use good old fashioned green beans (snap beans) or the skinny little French style beans (haricot vert). I like pole beans -- the large flat green bean -- but these are not as available in the grocery as much as they once were. Look for them in the late summer at your farmer’s market.
