Now this one I tried, and it is soooo good! Tim made it for dinner today, and he said it wasn’t bad to make. It took about 25 minutes total.
We got the recipe with our CSA shipment of veggies, but the paper says it is from allrecipes.com in the interest of giving credit where credit is due. Here it goes:
1/4 cup blanched slivered almonds
3 TBSP butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 TBSP white sugar (Tim used agave syrup instead)
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped
1. Place slivered almonds in dry skillet over low heat; cook and stir constantly until almonds are lightly toasted, 3-5 minutes. Don’t let them burn! Remove and set aside.
2. Heat butter in a skillet over medium-low heat, and cook and stir shallots and red bell pepper until softened, about 8 minutes. Sprinkle shallot mixture with sugar, salt and pepper, reduce heat to low. Cover, and cook slowly, stirring occasionally, until sugar dissolves and the shallots caramelize, 5-8 minutes.
3. Steam the green beans, drain them and place them in the skillet with the shallot mixture, mix well and gently stir in the toasted almonds.
Done! Sit back and enjoy 🙂