Tuesday, January 17, 2012

Green Beans with Shallots and Slivered Almonds

Fresh green beans are just a dream. Eaten raw or cooked, they are a delight for me. Even in the dead of winter, they conjure up thoughts of summer, sun and long days on the farm in Texas I grew up on. Our CSA box had a small one lb. bag of beans, and the moment I saw them, I knew I wanted to make this dish. I've made various variations on this dish over the years, but this is probably my favorite version. Remember that green beans are LOADED with fiber, so they fill you up quickly and keep you going through the day.

Green Beans with Shallots and Slivered Almonds
1 lb. green beans, topped and tailed (washed), cut into 1/2 inch pieces
1/4 cup beef or chicken broth
1/3 cup slivered almonds
1 tsp coconut oil (olive oil would work here too)
1 medium shallot, diced finely
Salt and pepper
1/4 lemon wedge, juiced

1. In a microwaveable-safe bowl, add the beans and broth. Cover and microwave for 5 minutes.

2. Meanwhile, in a saute pan, heat to medium high heat. Add the coconut oil. Add the shallots and watch closely. They will burn, and you don't want that. Stir frequently. As they soften, add the almonds. Stay close. These too, will burn if you're not careful. Cook for 2-3 minutes. Add the beans and the broth directly into the hot pan. It will SIZZLE!! Cook for 1-2 minutes while the liquid cooks way down. Season with salt and pepper.

3. Pour into a serving bowl. Squeeze fresh lemon juice over the top. Stir and ENJOY!!

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