INGREDIENTS
½ lb. large green beans, preferably Blue Lake or Romano
2 large shallots
2-3 large garlic cloves
¾ cup sliced almonds
50-50 blend of olive oil and grapeseed or other neutral oil
Sea salt and freshly ground black pepper to taste
DIRECTIONS
The key to success with this recipe is to have all your ingredients prepped before you begin cooking. Prepare the beans by trimming off the hard stem ends and cut them in half diagonally. Peel the shallots, cut off the root ends, and slice evenly lengthwise. Using a small mandolin or very sharp knife, slice the garlic into thin slices—though not paper-thin, as you don’t want them to burn.
Method 1: Char the beans. Note: if you washed the beans, make sure they are completely dry before beginning this step.
1. Heat a large sauté pan over high heat. Add just enough oil to lightly coat the bottom of the pan, then immediately add the beans. Allow beans to sit on the hot surface without moving until they have good color on one side. Add a generous pinch of salt, give them a stir and cook for another 2-3 minutes. Remove from the pan and set aside. Depending on the size of your sauté pan, you may need to work in batches to avoid crowding and steaming the beans; steam is the enemy of caramelization.
2. Once all the beans are set aside, reduce the heat to medium and add more oil to the pan—this time enough to generously coat the bottom. Add the sliced shallots and cook until they turn translucent and begin to soften. Add the almonds and garlic and cook for just a few minutes, until they both start to take on a toasted, light golden color.
3. Add the beans back to the pan and toss well to combine all the ingredients. Adjust salt and pepper to taste and serve hot.
Method 2: Blanch the beans. Note, don’t perform this step too far in advance, as the beans will begin to wrinkle and discolor as they sit.
1. Fill a large pot with water and bring to a rolling boil. Add enough salt to the pot so that the water tastes as salty as the ocean. This may seem like a lot of salt, but it’s important to season the beans well at this stage so they don’t taste bland and watery.2. While waiting for the water to come to a boil, heat a large sauté pan over medium heat. Add enough oil to generously coat the bottom of the pan.
3. Add the sliced shallots and cook until they turn translucent and begin to soften. Add the almonds and garlic and cook for just a few minutes, until they start to take on a toasted, light golden color.
4. When the water is at a full boil, add the beans and allow them to cook for about a minute, until they turn bright green and are just a little floppy.
5. Remove from the water and, without draining, immediately place in the sauté pan with the shallots, garlic, and almonds. Turn the heat to high and cook for just a few minutes more, until all the excess water has evaporated.
6. Remove from the heat, adjust salt and pepper to taste, and serve hot.
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