Green beans are more versatile than we’d like to think. Besides steaming them, they can also be roasted and stewed. This recipe makes the best creamy green beans with a layer of crunch from the almonds.
What you’ll need - serves 2 - 3
200g green beans
4 garlic cloves
50ml heavy cream
2 tbs butter
Salt and pepper
2 tbs almonds (optional)
Prep - 5 minutes
Remove the tops and tails of your green beans ( if you prefer it this way. I leave them on.)
Lightly toast your almonds in a dry pan on medium heat.
Finely mince your garlic cloves
Let’s get cooking - 15 minutes
Place green beans in a pot with boiling water that has been heavily salted.
Cook for 3-5 minutes until the beans are bright green.
Drain them from the pot and Immediately place them in ice cold water to stop the cooking and preserve the bright green colour. Leave them in the water.
Place a pan on medium heat on the stove. Melt the butter and add the minced garlic cloves to it.
Stir the garlic and butter until it’s fragrant. Add in the green beans.
Season the beans with salt (if need be) and pepper.
Coat the green beans in the butter and garlic and stir continuously for 2 minutes.
Add in the cream and combine. Allow it to simmer until the cream thickens and coats the beans.
Remove off the heat and sprinkle the toasted and chopped almonds on top.
Serve and enjoy.