My preferred summer vegetable is green beans. It’s a household favorite here. We eat pounds and pounds of green beans, and as boring as it may sound, they are always prepared the same way. This way. I figure, if it ain’t broke, why fix it? My sister actually began making green beans this way several years ago when we lived together in Chicago. It’s quite possibly the perfect way to eat them. The onions and olive oil add a subtle flavor and the almonds add a much needed crunch. However, the flavor of the beans still maintains the starring role. This will likely forever be the way we eat green beans. It’s simple to prepare and delicious every time.
I was so excited to see these baskets of green beans out on the tables at the farmer’s market last weekend. They all looked so fresh and beautiful. Tender, green and flawless. I blanched a few extras so Marlo could try a few. She never was the biggest fan of pureed green beans, but this girl devoured these fresh beauties in no time. Just like mommy and daddy.
Sautèed Green Beans with Almonds
2 handfuls of green beans, ends trimmed
2 Tbsp. olive oil
1 medium onion sliced
scant 1/4 cup sliced almonds
freshly ground black pepper
1. In a 2 quart pot, boil water and add about 1 Tablespoon salt.
2. Reduce heat to a slow boil, add green beans to pot. Cook for 5 minutes, or just until beans are tender.
3. Meanwhile, heat olive oil in medium pan over medium-high heat.
4. Add onions to pan with a generous pinch of salt. Sautè 4 minutes, until softened. Add almonds to pan.
5. Drain green beans and add to pan with onions and almonds. Season to taste with salt and pepper. Sautè for 1-2 minutes, or until beans are coated with olive oil and heated through.
6. Serve warm. Serves 2.