Yum! Scouring other blogs for the best recipes usually pays off. Adapted recipe courtesy of The Mother Huddle with original recipe from the Food Network.
Ingredients:
A handful of almonds
One tablespoon butter
2 - 3 tablespoons olive oil
Half an onion
Dash of salt
Half to one pound (approximately) green beans
1) Heat one tablespoon of butter and 2-3 tablespoons of olive oil in a medium skillet over medium-low heat.
2) Chop half an onion up and place in skillet, stirring every 2 - 3 minutes. (If you have a food processor, don't use it, the pieces will be too small for the final product.)
You want these to soften and then turn a lovely caramel color. This will take about 20 - 25 minutes total, but stir often. If the edges of the onions start to darken and get crisp, turn the heat down.
3) While the onions are cooking, chop up a handful of almonds.
4) In a large, dry skillet over medium heat, toast your almonds. This will take 3 - 5 minutes. Place in small bowl.
5) Put several cups of water in the skillet you just toasted your almonds in. Turn temperature up to high.
6) Check on your onions. Be very careful not to cook them too quickly (heat too high). I burned them at first and had to start over.
7) Wash and remove stems from green beans.
8) Once the skillet of water is boiling, add a dash of salt and your green beans. Cover. Set timer for 8 minutes.
9) Continuously check and stir your onions.
10) Remove green beans from heat after 8 minutes. Drain.
11) When onions have reached a nice caramel color, add the almonds and green beans.
Stir for just a few seconds, then remove from heat. Serve immediately. Season with salt and pepper if you like, but I don't think it needs it.
yum those look really good, I may have to do those instead of the ole green bean casserole for Thanksgiving.
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