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Green Beans with Almonds and Caramelized Shallots

Savory and sweet. Everyone who tries this side dish absolutely loves it.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 1010.2 kcal

Equipment

  • 1 skillet For toasting almonds and caramelizing aromatics
  • 1 Saucepan With lid, for steaming green beans
  • 1 Steamer Insert For the saucepan
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ¼ cup blanched slivered almonds
  • 3 tablespoons butter
  • 5 small shallots thinly sliced
  • 1 red bell pepper chopped
  • 2 tablespoons white sugar
  • salt and pepper to taste
  • 1 ½ pounds fresh green beans trimmed and snapped

Instructions
 

  • Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
  • Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
  • Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

Notes

1. Almonds toast quickly; ensure constant stirring over low heat to achieve a uniform golden color and prevent burning, which can turn them bitter. Keep a close eye on them. 2. For the shallots and bell pepper, true caramelization requires patience and low heat. Don't rush this step. The sugar helps achieve a beautiful glaze and deepens the savory notes. 3. Steam the green beans until they are crisp-tender, or 'al dente.' Overcooking will result in mushy beans and dull color. A quick plunge into ice water after steaming (blanching) can help maintain their vibrant green if you are preparing them ahead of time. 4. A squeeze of fresh lemon juice or a drizzle of balsamic glaze at the end can brighten the dish, balancing the sweetness and adding an extra layer of complexity.