If you like green beans you can't go wrong with this dish. My three year old twin gobbled them up. What I thought I would have for leftovers the next day they ate for their bed-time snack.
I made 1/2 a recipe and it served our family of four well. I found this recipe on http://www.foodnetwork.com/. I love their website when I am needing some ideas.
Green Beans with Caramelized Onions and Almonds
Recipe courtesy Tyler Florence (www.foodnetwork.com)
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 (I left it out!! I think it is two overpowering esp. fresh)
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.
Episode#: TU0105 Copyright © 2006 Television Food Network, G.P., All Rights Reserved
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