Green Beans Almandine is a familiar green bean dish. It was a fancy side dish in many restaurants back in the day. I don’t see it used much in restaurants or on people’s dinner plates these days. Have we lost our excitement and taste for Green Beans Almandine? It was such a big deal as I remember it.
Well, I thought I’d kick it up a notch just in case Green Beans Almandine was too old school. Green beans plucked from our summer garden, pancetta, and slivered almonds were on their way to making a fabulous side dish. Little did they know!
What I like about this recipe is that you don’t have to pre-cook the green beans. You saute them to give a crisp char and then add a little water to the pan to steam them. Truly a one-pan wonder! And this recipe is easy to double or triple to accommodate the amount of servings you need.
Green beans from our garden.
Slivered almonds, pancetta, and garlic sauteed in olive oil.
All together now! Yummy!
Yields 2-3 people
Save RecipeIngredients
- 2 cups green beans, trimmed and chopped into 2 inch pieces (about 1/2 pound)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons slivered almonds
- 1 ounce pancetta (about 2 pieces thinly sliced and cut into ribbons)
- 4 small garlic cloves, whole or halved
- 2-4 tablespoons water
- Kosher salt and freshly ground pepper
Instructions
- Warm half the olive oil in a medium to large skillet. Add the almonds, pancetta and garlic and cook until pancetta is crisp and garlic is fragrant (2-3 minutes). Transfer to paper towel lined plate.
- Add the remaining olive oil to the same skillet and heat until smoking. Add the beans. Generously salt and pepper beans.
- Cook beans until lightly charred (about 4 minutes). Add water to the pan, cover and reduct heat to low. Check beans and stir, cooking for about 3 minutes - until they are tender-crisp.
- Add pancetta, almonds and garlic back into the pan. Combine all ingredients and serve.
Notes
This recipe is easy to double or triple for more servings.