Yellow Wax Beans With Toasted Almonds Recipes

Steps:

• Boil 1 pound each halved wax beans and green beans in salted water until crisp-tender, 8 minutes; drain. Cook 1/4 cup sliced almonds in 3 tablespoons melted butter until golden, 4 minutes. Remove from the heat; stir in 1 tablespoon lemon juice. Toss with the beans and 2 tablespoons chopped chives. Season with salt and pepper.

Steps:

• Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of the salt and the wax beans, return to a boil, and cook until just tender, about 3 minutes.
• Drain and plunge into a bowl of ice water. Drain again and set aside.
• Heat the oil and butter in a large skillet over medium heat. Add the almonds and cook, stirring often, until they begin to turn golden but not brown, about 2 minutes.
• Transfer to a plate and sprinkle with the remaining salt and the pepper.
• Place the beans in a large bowl, toss with the almonds, and serve.

Steps:

• Cook beans in salted boiling water until soft (not crispy) tender and drain.
• Add butter and mix until butter melts.
• Add cracker crumbs, salt and pepper, stir to combine and serve.

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

Steps:

• Clean the beans well to remove any dirt, then drain.
• Steam the beans for 6-8 minutes until tender crisp.
• Drain.
• Transfer the cooked beans to a serving bowl and toss lightly with the oil. Gently stir in the burnet leaves and shallots.
• Season to taste with lemon juice, salt and pepper.
• Serve at room temperature.