Meatless Monday: Green Beans Amandine

IMG_0847tLast month, a majority of you commented that you enjoy posts on Meatless Monday, so here it is, I’m starting a new series!  The first post of this series features one of my favorite side dishes lately.

My favorite way to enjoy green beans is the simple way – blanching them and then tossing them with olive oil, salt, and pepper.  I’m always looking for other preparation methods so as to not get bored with a vegetable (like zucchini, which I had them oven roasted every week for months and sadly can no longer stand to eat them again). If I’m in the mood for something different, I make this popular steakhouse side dish: Green Beans Amandine.

IMG_0851I love vegetable sides that are chock full of delicious add-ins, and this one is no exception.  Caramelized shallots and toasted almonds give the green beans lots of flavors and textures. It doesn’t take much encouragement for me to eat my vegetables. And for a dish that’s almost entirely made up of vegetables, I’d say that’s a pretty amazing feat.


Green Beans Amandine

Serves: 6


1 1/2 lbs fresh green beans, trimmed
1 tbsp olive oil
1 small shallots, thinly slice
2 cloves garlic, minced
1/2 cup roasted almonds, chopped
Salt and pepper, to taste

Place beans in a large saucepan and fill with water until the beans are covered. Bring to a boil and simmer the beans for 5 minutes. Drain and set aside.

In a large skillet, cook shallots in olive oil over medium heat until caramelized, about 5 minutes.

Stir in garlic and cook for a minute.

Add beans and almonds, and cook until the beans are warmed through, about 2 minutes.

Season with salt and pepper to taste.