Green Beans with Buttered Bread Crumbs and Almonds

Published November 1, 2001.

Why this recipe works:

For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skillet with a simple butter sauce just before serving.

For a green bean recipe that would require no last-minute preparation, we blanched the beans to ensure a crisp texture, then refrigerated them for up to three days. When the rest of our meal was ready, we could toss the beans in a hot skillet with a simple butter sauce just before serving.

less

Serves 4 to 6

Tongs are the tool best suited to tossing the beans in the pan and arranging them on the platter. To blanch, dress, and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water. Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection