Although my kids love green bean casserole and would probably want to mutiny and take away my “Mom status” this Thanksgiving for not making it, my grown-up tastes are leaning towards, shall I say less “canned soup” type of dishes? I should also add that my kids ask for this recipe for Green Beans Almondine on a regular basis and the health benefits of olive oil over canned cream soup are a plus as well. And glory be! My oldest daughter will eat green vegetables TWO ways now!
Try this at your Thanksgiving get-together. You can pre-steam the beans in advance and then toss them into a pan with the other ingredients the day of your dinner!
I have to say that opening up a can of green beans that’s been soaking in some kind of too-salty preservative laden juice is not my idea of good green beans.
I like my green beans fresh or frozen and whole. I really adore Hericort Verts. Don’t let the name fool you. They’re really just a thinner french version of green beans but are a little more tender, a little more flavorful and I’ve never had a string in one yet.
So I have a texture issue! I hate stringy vegetables!
Do you need to go to a French fancy market for these? Nope. Just check the produce section at your local Sam’s Wholesale. They have an excellent 2-pack of Hericort Verts hanging out with the mushrooms and broccoli in the fresh produce. Another option – there are a couple frozen varieties of petite whole green beans in your freezer section of your grocery store that are very good. In fact, I’m using these today.
Let’s begin shall we?
Pour 1/2 cup water in a large saucepan and dump in a bag of frozen petite whole green beans, or about 3-4 cups of fresh green beans or hericort verts.
Put a lid on the pan and let it come to a boil.
Once it boils, turn down your heat to medium and let your green beans steam for about 4 minutes. Remove the lid and let the water steam out, about another 2-3 minutes. When all the water is almost gone, drizzle in about 2 tablespoons of olive oil over the beans and give them a good stir.
Now, we need to chop up one half of a medium onion.
Toss it into the pan with your green beans.
Also, sprinkle in about 1/4 cup of bacon bits. The real ones in the bag are really okay. They will begin to soften and cook up and begin to release some of their oil and be yummy. You won’t even have to mess with raw bacon.
And all the working women across America said in unison, “AMEN!”
Also pour in about 1/4 cup of sliced almonds. I like to use tongs to mix it all around.
Let all of this cook together, and get acquainted and cozy for about another 3-4 minutes. Stir it often and well.
Also, chop up 2 cloves of garlic.
Add the garlic to your bean pan. It’s about to begin smelling truly amazing in your kitchen right about now.
Sprinkle 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and mix it all up.
Make sure your onions are well-cooked and transluscent but don’t burn your garlic! Spoon it all into a bowl to serve.
Total cooking time is around 25 minutes.
The number of times your family will hug you for making these beans? Endless…
- ⅓ c. water
- 3-4 cups fresh green beans or one bag of frozen petite whole green beans
- 2 T. olive oil
- ½ medium onion, chopped
- ¼ cup bacon bits
- ¼ cup shaved almonds
- 2 cloves garlic, minced
- ½ t. salt
- ¼ t. pepper
- Pour water and green beans in large frying pan.
- Bring to a boil and put lid on pan. Steam for about 4 minutes, remove lid and let water steam out almost entirely about 3-4 more minutes.
- Add 2 tablespoons olive oil and add the onion, bacon and almonds.
- Stir often for about 3 minutes more, then add the garlic.
- Stir another minute and transfer to a serving dish!
Cooking with Love,
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