I make ATK's

Green Beans Amandine

from America’s Test Kitchen

Serves 8

INGREDIENTS

1/3 cup sliced almonds
3 Tbsp unsalted butter, cut into pieces
2 tsp lemon juice
2 lb green beans, trimmed
Salt

1. Toast almonds in a large skillet over medium\-low heat, stirring often, until just golden, about 6 min. Add the butter and cook, stirring constantly, until the butter is golden brown and has a nutty aroma, about 3 min. Transfer the almond mixture to a bowl and stir in the lemon juice.

2. Add the beans, ½ cup water and ½ tsp salt to the now\-empty skillet. Cover and cook over medium\-low heat, stirring occasionally, until the beans are nearly tender, 8\-10 min. Remove the lid and cook over medium\-high heat until the liquid evaporates, 3\-5 min. Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt to taste and serve.

Lemon juice too. Hm. Hadn't thought of that. Sounds like a good recipe jasdip. Almost sounds like browned butter ;)

p.s. I knew the spelling was wrong, but I tried google for spellcheck and it gave me this no matter how much I screwed it up? Thank you for amandine

Be sure to save adding any lemon until after the beans are cooked (as in Jasdip's recipe). Adding it during cooking will discolor the beans.

that helps, thanks!

This is another good one made with pecans.

Haricot Verts with Roasted Pecans

4 cups French green beans

2 tablespoons butter

1 tablespoon olive oil

1 tablespoon brown sugar

¼ cup chopped pecans

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon lemon juice (½ lemon)

1. Wash and trim the stems off the beans. Boil them in a stock pot for 4 minutes. Dunk beans in ice water to stop the cooking process. Drain the beans and set aside.

2. In a heavy skillet, melt the butter with the oil. Stir in the brown sugar until melted.

3. Add the pecans and cook until lightly toasted.

4. Add the beans and toss until coated. Cook for 5 to 8 minutes.

5. Season with salt and pepper. Finish with lemon juice. Serve immediately.

Wonder how much 4 cups of green beans weighs?

Rob, you didn't screw up. Just did English rather than French. :)

Re weight, how tightly packed are the beans? Are they cut? Are they dense (haricot vert) or airier (blue lake)? The recipe probably isn't sensitive enough for it to matter, but still, there's no way to know unless you make it once or twice and adjust the proportions to suit yourself.

If you can't find nice haricot vert, Trader Joe's has some wonderful frozen ones (from France). I've been using them a lot and they cook up like fresh, I just cook for a little less time.

Rob, I've never paid attention to amount of beans. Whatever looks right for the two of us. I usually buy the 12 ounce bag of haricot verts from TJ's. I do follow the rest of the recipe. If I were using more beans I'd increase all the other ingredients.

15-20 people, so I am scaling up whatever I do. I'm really curious about the brown sugar addition. Interesting!

Amaretto! Seriously.

that makes a lot of sense considering the flavor profile is almond. Hm. I like it!