Haricots Verts Amandine

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This classic preparation is always a favorite on the dinner tables.

Thanksgiving 2009.
Thanksgiving 2010.
2 pounds haricots verts
1 cup slivered almonds
6 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon salt
2 dashes ground white pepper
1 lemon, juiced

Heat large pot of water to boiling. Meantime, wash and trim ends from beans. Blanche beans in the boiling water for exactly 3 minutes. Promptly remove beans to a bowl of cold water to stop cooking and retain color, which will now be a vivid green.


In a large skillet, toast almonds over medium-high heat until they are somewhat browned. Do not fully brown them at this point. Turn off heat. Mix oil, butter, salt and dash of white pepper together before pouring into hot skillet. Stir the almonds often until fully browned. Turn heat back on to medium-low. Add beans, gently turning until well coated with oil/butter mixture and warm to the touch. Squeeze lemon over beans. Remove from skillet and serve immediately.

3. Makes 8 servings.

Meal   DinnerDish   Side Dish
Main Ingredient   Vegetables

Dawn Knowlton

Member since Jan 2010

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