Description
A simple and elegant side dish featuring crisp-tender green beans topped with golden garlic bread crumbs and toasted sliced almonds. This recipe can be made ahead for convenience or served fresh, delivering a flavorful and crunchy texture contrast that complements any meal.
Ingredients
Scale
Green Beans and Boiling
- 1 pound green beans (ends trimmed)
- 2 teaspoons salt (for the boiling water)
- water and ice (for ice bath)
Almond Garlic Bread Crumbs Mixture
- 2 cloves garlic (minced)
- 2-3 teaspoons fresh tarragon (minced)
- 1/4 cup sliced almonds
- 1/3 cup panko bread crumbs
- 1/4 teaspoon salt (or more)
- pepper to taste
- 1/4 cup butter (1/2 stick)
Instructions
- Boil Water: Heat a large pot with at least 2 quarts of water over high heat. Add 2 teaspoons salt until the water tastes like seawater, ensuring well-seasoned beans.
- Prepare Beans: Wash and trim the ends of the green beans. When the water reaches a rolling boil, add the green beans, then cover with a lid.
- Make Ahead Option (Blanching and Cooling): Boil beans for 3 to 4 minutes until crisp-tender. Meanwhile, fill a large bowl with ice water. Drain the beans and immediately transfer them to the ice bath to stop cooking. Once cooled, drain again, pat dry with paper towels, wrap in dry paper towels, and store in a sealed container in the fridge for up to 2 days.
- Immediate Serving Option (Boil Longer): Boil covered for 5 to 6 minutes until crisp-tender. Drain and transfer to a platter. Season with salt and pepper, then keep warm until serving (microwave with no heat works well).
- Prepare Flavorings: Mince garlic and chop tarragon leaves. Set aside.
- Toast Almonds and Bread Crumbs: In a large dry skillet over medium heat, stir sliced almonds for about 1 minute until lightly toasted. Add panko bread crumbs and continue stirring for 1 more minute until fragrant and golden. Be vigilant to prevent burning.
- Combine Almond Mixture: Remove skillet from heat and transfer almonds and bread crumbs to a bowl. Add minced garlic, tarragon, 1/4 teaspoon salt (adjust as needed), and pepper. Mix and set aside.
- Reheat Make-Ahead Beans: If using refrigerated beans, add 1/4 cup water and beans to the same skillet over high heat. Stir until heated through. Season with salt and pepper, transfer to a platter, and discard any excess liquid.
- Finish Almond Mixture: In the skillet over medium-high heat, melt 1/4 cup butter. Add the almond and bread crumb mixture and stir frequently for 1 to 2 minutes until fragrant.
- Serve: Top the green beans with the warm almond and garlic bread crumb mixture and serve immediately for a delicious crunchy finish.
Notes
- If making ahead, ensure beans are completely dried before storing to prevent sogginess.
- Fresh tarragon adds subtle anise flavor but can be substituted with parsley if unavailable.
- Keep a close watch when toasting almonds and panko to avoid burning; stir continuously.
- Adjust salt and pepper according to taste preferences.
- This recipe serves 4 as a side dish.
