How’s everyone’s week going? It’s been busy over here. And the weather is the absolute pits! I haven’t seen the sun since Saturday! These are some of the reasons why we needed something fast and easy today. I’m tired!
Now, I am well aware that green beans are not exactly sexy. In fact, green beans are probably as far opposite of sexy as you can get. But when life gets in the way of spending hours in the kitchen on a weeknight after working all day and you don’t have much energy left for creating sexy food, green beans are like a beacon in the dark guiding you to safety.
That was some kind of run on sentence. You are impressed, no?
Now, just because green beans aren’t sexy doesn’t mean they can’t be classy. This is a recipe I hijacked from my mom (hi mom!) and added some almonds to so I could give it a fancy pants name like Green Bean Mushroom Almondine. You dig?
Take it easy and have a fantastic weekend, y’all!
- 1 pound green beans, rinsed and ends trimmed
- 8 ounces mushrooms
- 3-4 garlic cloves minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup slivered almonds
- salt and pepper
- Melt butter and olive oil over medium heat
- Add mushrooms and cook until soft, stirring often
- When mushrooms are soft, add garlic, and cook another 2 minutes, stirring constantly so it doesn't burn
- Meanwhile, bring a pot of water to boil
- Prepare a separate bowl of ice and water
- Add beans to boiling water for 3 minutes
- Remove with a spider or slotted spoon and transfer to the ice bath to stop the cooking and keep the pretty bright green color
- Toast almonds - I use a frying pan because if I do it in the oven I'll forget and burn them - I toast them on medium heat for about 3 minutes, them remove the pan from the heat and let them toast a minute or two longer in the hot pan
- Arrange beans on a serving dish, top with garlic and mushrooms then add toasted almonds, season and garnish with salt and cracked pepper