Boil beans in water with a pinch of salt for about 3 minutes or until crisp-tender. Drain beans and plunge into ice water for a few seconds. Drain beans again and pat dry. Melt 2 tablespoons of butter ...

It may seem baffling to anyone under 30, but it used to be cutting-edge cookery to take perfectly perky green beans and simmer them to smithereens. Any sign of crispness was cooked out. They had the ...

INGREDIENTS: • 1/2 cup sliced or slivered almonds • 2 medium onions, sliced • 2 cloves garlic, pressed • 2 tablespoons water • 1/2 pound fresh green beans, cut in 2-inch pieces • 1 can (14.5 ounces) ...

1-2 lbs. Haricot Verts or Green Beans ¼ cup Pancetta or Bacon, coarse chop ¼ cup sliced Almonds, lightly toasted ¼ cup Olive oil Salt and Pepper for seasoning Before you start blistering the Haricot ...

This is a bright variation of the classic French side dish, Green Beans Almondine, in which the beans are sauteed in butter and garnished with toasted almonds. Instead of butter, this simple variation ...

In sauté pan over medium heat, melt butter and oil together, add nuts and toast stirring until nuts take on a medium golden color. Add hot, cooked green beans to pan and toss to evenly coat. Season to ...

1. In a large, heavy-based saucepan over medium-high heat, heat the olive oil. Add the onion, celery, garlic, and a generous ...

Serves 6. Recipe is by Corinne Cook. 6 cups fresh green beans, tips removed and halved (about 1¾ lbs.) 1. Preheat oven to 350 F. Rinse and drain beans. Remove tips and snap or cut beans in half. Set ...

Green bean salads generally are bit players on the summer food scene. But a few carefully chosen ingredients can transform them into scene stealers that let one of the season's best offerings shine.

Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.