Hericots Verts Almondine
I love the crunchiness of this recipe. It has lots of different flavors and textures and it can be made on the stove so it doesn’t take up space in an oven already crowded with casseroles. (Just toast the almonds ahead of time.) It comes together very quickly and has lots of beautiful color. It’s a great side dish for your holiday table!
1/3 cup slivered almonds 2 tablespoons butter 2 tablespoons vegetable oil 1 shallot, finely chopped 1 pound hericots verts washed, dried and trimmed 1/3 cup dried cranberries 3 slices bacon, cooked and crumbled Instructions
Preheat oven to 325 degrees. Place almonds on a baking sheet and place in preheated oven for 7 minutes to toast. Remove from oven and set aside to cool. Place large skillet over medium heat and add butter and oil. Once butter has melted and the pan is hot, add the shallot. Saute for 3 minutes or until the shallot is soft. Add the beans and stir to coat. Reduce the heat and cover, letting the beans cook for about 4 minutes. Remove cover and stir. Check doneness. You want the beans to be crisp-tender. As soon as the hericots verts are the desired doneness, stir in the cranberries. To serve, transfer to a serving dish and top with crumbled bacon and toasted almonds.
For more recipes visit http://www.leanncooks.org/