Read The Can't Cook Book: Recipes for the Absolutely Terrified! Online
Authors: Jessica Seinfeld
Tags: #Non-Fiction
The Can't Cook Book: Recipes for the Absolutely Terrified! (35 page)
Green Beans with Almonds
ACTUAL WORK TIME:
10 minutes |
TOTAL TIME:
20 minutes |
SERVES:
4
A classic. I could live on these.
1 lb. green beans or 1 bag (1 lb.) frozen green beans
2 T. e.v. olive oil
1
/
4
c. sliced almonds
1 T. plus
1
/
4
tsp. kosher salt
1
/
4
tsp. freshly ground black pepper
Tools needed:
large pot, strainer, medium skillet, measuring cups and spoons, wooden spoon, kitchen timer, tongs.
Buy
beans that are bright in color, without blemishes, and that snap when you bend them.
Store
unwashed in an unsealed plastic bag in the refrigerator for 3 to 4 days.
Don’t Panic:
Boiling and then sauteeing the beans will not be a problem for you, Your Awesomeness.
1.
Fill
a large pot with water (to about 1 inch from the top).
Place
on the stove and
turn
the heat to high to bring to a boil. Meanwhile,
remove
and
discard
the stem ends from the fresh beans by snapping them off with your fingers
.
Place
the beans in a strainer and
pass
under cool running water to wash. (Or, if using frozen green beans,
pass
under warm running water to thaw.)
2.
Place
a medium skillet on the stove and
turn
the heat to medium.
Measure
and
pour
in the oil and
heat
until it shimmers (1 to 2 minutes).
Add
the almonds and
cook,
stirring, until golden brown, 2 to 3 minutes
.
Remove
the skillet from the heat.
3.
Water boiling yet?
Add
1 T. of the salt to the boiling water, then add the fresh beans (skip this step if using frozen) and
cook
until just tender, 4 to 5 minutes.
Set
the strainer back in the sink and
drain
the beans well.
4.
Add
the drained beans (or the thawed beans, if using) to the skillet with the almonds and
season
with the pepper (about 12 turns on a pepper mill) and the remaining
1
/
4
tsp. salt.
Return
to medium heat and
toss
with tongs until heated through, 1 to 2 minutes
.
