Sautéed String Beans with Almonds String Beans with Almonds

 

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Serves 4 to 6

 

This simple recipe was a favorite of George Washington’s.  What are string beans?  String beans is an older term for green beans, sometimes in the South called snap beans.  It’s only been in the past few decades that horticulturists have developed green beans with little to no sting along the side.  As a kid one of my kitchen jobs was to “string,” the green beans before my mother cooked them.  This recipe is delicious and easy.  Funny that it was one of George Washington’s favorites since it is now one of the recipes in the repertoire of most up-scale chefs.

 

1 ½ pounds of fresh green beans

 

About 1 tablespoon butter

About 1 tablespoon olive oil

2 cloves of garlic, very thinly sliced

1/2 cup sliced almonds  picture

1 teaspoon Sweet and Hot Brown Mustard

2 tablespoons inexpensive cream sherry

 

Salt and fresh ground black pepper to taste

 

Trim the beans and snap into 2-inch lengths.  Blanch and set aside.  Heat the butter and olive oil together in a heavy skillet and very gently sauté the garlic until it is golden but not yet browned.  Add the almonds and cook over a low heat until they are hot through.  Add the mustard and sherry and stir gently until well blended.  Add the beans and continue to cook over a moderate heat until all is hot through.  You may wish to add a bit more butter of olive oil.  Season to taste with salt and pepper.  Serve hot as a side dish.

The English Country Kitchen


Tastewells of Sonoma

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        Copyright © 2008 - Geraldine Duncann

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