Green Beans with Toasted Almonds and Lemon

Alice Waters pretty much sums up my approach to food and cooking:

“Eat locally and sustainably.

Eat seasonally.

Shop at farmers’ markets. (and I’d add: Join a CSA.)

Plant a garden.

Conserve, compost, and recycle.

Cook simply.

Cook together.

Eat together.

Remember food is precious.”

- from The Art of Simple Food

With the baskets at the farmers’ market now brimming with beans, this is the perfect way to experience what Waters calls a “delicious revolution”. Ok, so maybe tossing green beans with butter, salt, lemon juice, and toasted almonds isn’t quite revolutionary, but it certainly is delicious!

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Green Beans with Toasted Almonds and Lemon

from The Art of Simple Food by Alice Waters

4 servings

  • 1 pound green beans
  • 3 tablespoons butter
  • 1/4 cup sliced almonds
  • juice of 1/2 lemon
  • kosher or sea salt

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Trim the stem end from the beans. (Or be like me and have your little helpers do it for you! The girls actually enjoy it and ask to do it each time we have this.) Break in half if desired. Cook until tender in salted boiling water.

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Meanwhile, melt the butter in a heavy pan over medium heat. When the foam begins to subside, add the almonds. Cook, stirring fairly often, until the almonds begin to brown. Turn off the heat and add the lemon juice and salt.

Drain the cooked beans well and toss with the almonds and butter. Taste for salt and adjust as needed.

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Variations:

*Substitute chopped pecans or hazelnuts for the almonds.
*Use romano beans or Dragon’s Tongue beans instead of tender green beans.
*Add a clove of finely chopped garlic to the butter just before adding the beans.

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