Quickly remove the beans from the pan, and either spray them off with very cold water or submerge them in an ice bath. Blanching Green Beansįirst, bring a large pot of salted water to a rolling boil.Īdd the green beans and blanch them two to three minutes or until they're bright green. If you've got lots of canned green beans on hand, try making this canned green bean salad. If you use canned beans, do not expect this green bean dish to look as fresh or vibrant. You'll want to start with the recipe card heading " make the green bean almondine" (the part where you toast the almonds and then cook the beans in butter). That said, if you want to try using canned beans, skip the blanching part of the recipe entirely. You cannot follow this recipe exactly using canned green beans. The beans in the photos were frozen beans, and I think they look (and tasted) fabulous! Can I Use Canned Green Beans in this Almondine? Should I Use Fresh or Frozen Green Beans?įresh green beans will have slightly more texture, and they'll blister in the hot, buttery pan (making them extra delicious).įrozen green beans will be faster to prepare (since they're already trimmed), and might be easier to have on hand.Įither way, this recipe is delicious. That said, regular green beans will work well in this recipe. Depending on the time of year, you'll see fresh beans with the chilled produce, and you can usually find them frozen (no matter the time of year). If you're looking for French green beans, I regularly see them at Trader Joe's. They also look really attractive on a serving platter. Do I Have to Use French Green Beans?įrench green beans (haricots verts) are thinner and (generally) more tender than "regular" green beans. You can even prepare it with fish, as in salmon almondine, trout almondine, or whitefish almondine. The almonds are usually buttered or seasoned.įrench cookbooks usually use the term amandine, and American cookbooks say almondine. What Is Almondine (or Amandine)?Īlmondine is a culinary term that refers to an almond garnish. Looking for a lighter, less buttery green bean and almond dish? Try this green bean salad with almonds. If you want to check out Julia's original recipe (without my adjustments), you'll find her recipe for haricots verts à la Maitre d'hôtel (buttered green beans II with lemon juice) in Mastering the Art of French Cooking, Volume I. I can't be sure, but I think Julia would approve. While I was preparing the beans à la Julia, I started thinking about green bean almondine (or amandine), and I decided to adapt Julia's recipe for buttered green beans by topping them with buttery, toasted almonds. Since the beans were French, I decided to let Julia Child tell me how to prepare them. So far she's 100% correct, and it's been a nice break from my higher-maintenance tomato plants.īut guys, just because I have green beans growing in the garden doesn't mean that I could possibly resist the gorgeous French green beans (haricots verts) I found at Trader Joe's. My friend Sally suggested growing green beans for a fall harvest, and assured me that green beans are (usually) an easy, low-maintenance plant. I've never grown them before, but so far they look pretty happy! I'm growing green beans in my garden this fall. This veggie side dish is based on Julia Child's buttered green beans. This easy green bean almondine (or amandine) is made with fresh or frozen beans cooked in butter and topped with toasted almonds.
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