Holiday Recipe #1
Green Beans with Caramelized Onions and Almonds
Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.
August 11th, 2007 at 11:20 am
Hmm, this might make me actually willing to eat green beans. *Might* mind you. Or I may just pick out all the onions for myself…
August 11th, 2007 at 6:37 pm
yum!!!! i may have to make these soon - even though DH won’t touch beans of any kind, lol!
:) M
August 11th, 2007 at 7:33 pm
Yummy, I love to cook, and I love trying new recipes, and these sound awesome. I despise the old standard “Green Bean Casserole” ick! I’m copying your recipe. You say you want a “non pie” desert for Thanksgiving. How about a Blueberry Crunch. It’s so decadent, and so good. Everyone here loves it. Here is the recipe:
Blueberry Crunch
1 Large can crushed pineapple
1 Can of Blueberry Pie filling
1 Duncan Hines Butter Cake Mix
2 Cups Chopped pecans
2 sticks butter (we use real butter, but you can use margarine)
Preheat oven to 350 degrees. Pour pineapple into a 13 x 9 x 2 baking pan, then pour blueberry pie filling on top. Spread the filling over the pineapple as evenly as possible.
Sift the dry cake mix over the top of the fruits. Sprinkle the pecans evenly over the top of the cake mix.
Dot the top generously with the 2 sticks of butter.
Bake at 350 degrees for 1 hour.
*Note - You can try a can of cherry pie filling if you want, it’s good too.
That’s it, easy as pie, but sooooo much better. It is OMG good.
August 14th, 2007 at 11:04 am
oooh, that Blueberry Crunch sounds devine! Thanks Ninja! LOL
The green beans also sound lovely, but I’ll have to pick out the onions (allergic). curses!