Green Beans with Toasted Almonds
This Green Beans with Toasted Almonds recipe brings a little crunch and a fresh lemon flavour to the Christmas table without needing the oven. The beans stay bright and pleasantly firm, while a modest knob of butter gives them a lovely gloss.
For a hot South African Christmas, it is a welcome lighter side alongside roast chicken, gammon or something straight off the braai. Serve it warm rather than piping hot, and leave the heavy sauces for another dish.
The trick is to toast the almonds gently and drain the beans thoroughly before tossing everything together. You can also blanch the beans earlier in the day, leaving just a few minutes of pan work before lunch.
Ingredients
Instructions
- 1Bring a large saucepan of water to the boil. Have a colander ready and choose a wide frying pan large enough to toss the beans comfortably.
- 2While the water heats, place the flaked almonds in the dry frying pan over medium-low heat. Toast for 3–5 minutes, stirring often, until lightly golden and fragrant. Tip onto a plate immediately so they do not keep browning.
- 3Add the beans to the boiling water and cook uncovered for 3–5 minutes, depending on their thickness. They should be bright green and just tender, with a little bite; taste one to check.
- 4Drain the beans thoroughly. Let them stand in the colander for about 1 minute, shaking gently to release trapped water.
- 5Return the frying pan to medium heat. Add the olive oil and butter, and let the butter melt without browning.
- 6Add the drained beans and toss for 1–2 minutes until coated and warmed through. Add the salt and pepper.
- 7Remove the pan from the heat. Toss through the lemon zest, lemon juice and half the toasted almonds. Taste and adjust the seasoning if needed.
- 8Transfer to a serving platter and scatter over the remaining almonds. Serve promptly while the beans are warm and the almonds are crisp.
Nutrition (per serving)
- Calories
- 125 kcal
- Carbohydrates
- 9.2 g
- Protein
- 3.7 g
- Fat
- 9.4 g
- Saturated fat
- 2.2 g
- Sugar
- 3.7 g
- Fibre
- 3.8 g
- Sodium
- 220 mg
- Cholesterol
- 7 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- To get ahead, blanch the beans up to a day before serving, then cool immediately in iced water. Drain, pat dry and refrigerate in a covered container. Reheat in the butter and oil for 3–4 minutes, until hot throughout, before adding the lemon and almonds.
- Toast the almonds a day ahead and let them cool completely before storing in an airtight container at room temperature. Keep them separate from the beans until serving.
- If the oven is full of Christmas roasts, this side only needs the hob. For a double batch, toss the beans in two batches so they heat evenly.
- Put the platter out just before lunch and keep it out of direct sun. Refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 32°C.
Frequently asked questions
Can I use frozen green beans?
Yes. Use 600 g frozen green beans and cook from frozen according to the packet instructions, stopping when just tender. Drain very well before tossing in the pan; their texture may be softer than fresh beans.
Can I make this dairy-free?
Yes. Leave out the butter and use 30 ml olive oil in total. The lemon and toasted almonds still provide plenty of flavour.
Why have my beans lost their bright green colour?
Overcooking and prolonged contact with lemon juice can dull their colour. Cook only until just tender and add the lemon off the heat, shortly before serving.
