Thyme Green Beans With Almonds Recipes

Steps:

• Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
• Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to serving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme.

Steps:

• Place beans in a steamer basket. Place in a large saucepan over 1 in. water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender. , In a large skillet, melt butter; add the beans, thyme, salt and pepper. Cook and stir for 5 minutes or until heated through. Sprinkle with almonds.

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

Steps:

• 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.

Steps:

• Clean and trim green beans.
• Simmer in lightly salted water until just tender, about 10 minutes.
• Drain and rinse in cold water to keep the color bright; set aside.
• Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly.
• Add green beans and almonds and stir briefly to coat.

Steps:

• Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
• In a large skillet, melt butter; add the beans, thyme, salt and pepper. Cook and stir for 5 minutes or until heated through. Sprinkle with almonds.

Steps:

• In a 3-qt. saucepan, combine beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a small saucepan, saute the onion in butter until tender. Add parsley, lemon juice, thyme and paprika. Drain beans; add butter mixture and toss to coat.

Steps:

• Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
• In a large skillet, melt butter; add the beans, thyme, salt and pepper. Cook and stir for 5 minutes or until heated through. Sprinkle with almonds.

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
• Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add 1/2 cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
• Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.