½cup(120ml)vegetable stock, broth, or water, plus 2 tablespoons
½teaspoon(1g)kosher salt, or sea salt
¼teaspoon black pepper
Instructions
Prepare Green Beans - Wash the green beans thoroughly under cool water and drain well. Trim off the string ends. If they are very long, cut them in half. Set aside.
Toast Almonds - In a large skillet, saute pan, or Dutch oven, heat butter and almonds over medium-low heat. Cook, stirring constantly, until almonds are light golden brown and butter has a nutty aroma, about 3 to 4 minutes.
Make the Sauce - Add shallots and garlic, and cook until fragrant, about 1 minute. Turn off the heat and stir in lemon juice and zest. Slowly stir in 2 tablespoons of vegetable stock or water to make an emulsified sauce. Transfer the mixture to a small bowl. Set aside and reserve the pan.
Cook the Green Beans - Using the same skillet, add the green beans, 1/2 cup vegetable stock, salt, and pepper to the pan. Stir to combine. Increase to medium-high heat. Cover and cook until the beans are crisp-tender and bright green, about 4 to 6 minutes.Remove the lid and stir until the stock has evaporated, about 1 to 2 minutes. Taste and season with more salt and pepper as desired. Turn off the heat.
Combine Ingredients - With the pan off the burner, pour the almond sauce mixture over the beans, and toss to combine. Transfer to a serving dish and serve hot.
Notes
Recipe Yield: About 8 cups
Serving Size: About 1 cup
Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.
Blanching the Beans: If you prefer to cook green beans in salted, boiling water instead of steaming, cook until tender, about 3 to 5 minutes. Add directly to the onion mixture, stir, season with salt and pepper as desired, then top with crispy bacon.
Using Frozen Beans: Do not cover. Simmer in the chicken stock until defrosted and hot, about 5 to 7 minutes.
Using Canned Beans: Use 8 cups of drained canned beans. Skip the steaming step. Add to onion mixture with butter, and stir until beans are hot, about 3 to 5 minutes.