Spicy Green Beans Amandine
Some vegetables have become so identified with their canned versions that restaurants hesitate to serve them. I’m happy to see that, in regard to green beans, this prejudice has passed. All of a sudden, green beans have become cool. Not only that, but the squeaky, undercooked style that chefs used to force upon us has mellowed into a softer, more flavorful, and much more aromatic approach. (Stopping well short of the mush into which green beans used to be cooked, however.) Here is a classic way to serve green beans. It’s good either hot as a side dish or cold as a salad.
- 2 cups fresh green beans
- 1/4 cup sliced almonds
- 1/3 cup chopped onion
- 3 Tbs. butter
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. Tabasco jalapeno pepper sauce
- 2 Tbs. vinegar
- 2 Tbs. chopped roasted red bell pepper (optional)
1. Cook green beans in unsalted boiling water until just starting to become tender. Drain, drench with cold water, and either slice into pieces about an inch long, or leave whole. Set aside.
2. Saute sliced almonds and onion in butter in a large skillet until onion is transparent. Lower the heat and stir in salt, pepper, Tabasco, and vinegar.
3. Add the green beans and roasted bell pepper to the skillet. Toss with the other pan ingredients until well mixed and heated through. Serve immediately.