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Green Beans & Almonds

Source of Recipe

Cooks Illustrated


Recipe Introduction

Since I buy fresh green beans whenever they are on sale, I may not be ready to prepare them immediately. So here is a great blanching recipe to prepare them for refrigeration or your freezer.

List of Ingredients

1 pound green beans, stem ends snapped off and strung.
1 teaspoon salt
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1 slice high-quality white bread such as Pepperidge Farm, crust removed and torn into rough 1-1/2 inch pieces
2 tablespoons sliced almonds (about 1/2 ounce), crumbled into 1/4-inch pieces.
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
4 tablespoons unsalted butter



Recipe

Blanch Green Beans for Storage:
Bring 2-1/2 quarts of water to a boil in a large saucepan over high heat; add salt and green beans, return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes. Meanwhile, fill large bowl with ice water. Drain beans in colander and transfer beans immediately to ice water. When beans no longer feel warm to the touch, drain in a colander again and dry thoroughly with paper towels. Transfer beans to a gallon-size zipper-locked bag, seal and refrigerate until ready to use, up to 3 days.
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If Not Storing Beans For Refrigeration...
increase the blanching time to 5 to 6 minutes and don't bother shocking them in ice water. Instead, skip step two below and drain beans in colander, season with salt and pepper, toss and quickly arrange the seasoned warm beans on a serving platter. Top them with the sauce you've prepared in step one and three while beans were blanching. Serve immediately.

1. Process bread in food processor until evenly fine-textured, 20 to 30 seconds, (about 1/4 cup fresh bread crumbs). Transfer bread crumbs to dry 10-inch nonstick skillet, add almonds and toast over medium-high heat, stirring constantly, until golden browned, about 5 minutes. Off heat, toss garlic and parsley with hot crumbs; season with salt and set aside. (Do not wash skillet.)
2. Heat 1/4 cup water and beans in 12-inch skillet over high heat; cook, tossing frequently until beans are warmed through, about 1 to 2 minutes. Season with salt and pepper to taste and arrange neatly on warm serving platter.
3. Meanwhile, heat butter in same skillet used for bread crumbs over medium-high heat until foaming; add bread crumb mixture and heat, stirring frequently, until fragrant, about 1 to 2 minutes. Top with warm buttered crumbs and nuts and serve immediately.

Serves 4 to 6