Green Beans with Almonds, parsley, and garlic is an easy, foolproof way to cook the green beans. Bite by bite, this recipe yields a delicious taste and a slightly crunchy texture. The beans turn out perfectly tender - not mushy and not watery. The secret to our Green Beans with Almonds is that we first blanch them using the technique from The Cook's Illustrated cookbook. See Cook’s Illustrated, Perfect Vegetables (2003).
Bring 2 quarts water to boil in a large pot. Dissolve salt. Add green beans and blanch (i.e., cook) on high heat for 5 minutes. Drain and let dry. The blanching method was adapted from Cook’s Illustrated, Perfect Vegetables (2003).
In a wok, warm up oil over medium heat. (I recommend using wok rather than a pan.) Reduce heat to low and add parsley and garlic. Sautee for 30 seconds. Add nuts and green beans and stir well, distributing almonds, garlic and parsley over the beans. Stirring, cook for about 4 minutes, until the green beans with almonds are warm.
Serve warm. Green Beans with Almonds can be refrigerated for up to 3 days.
Servings 0