I just finished a round of copy edits with my upcoming cookbook The Fresh Table: Cooking in Louisiana All Year Round and thought I’d share with readers a snippet preview of a recipe that really is a favorite–Green Beans with Almonds. – Helana
Every great spring meal deserves a vibrant, fresh, and healthy side that complements the flavors of Gulf seafood dishes like my Seared Ahi Tuna or Grilled Oysters. Often treated as a little something more to keep dinner guests full—a lagniappe—side dishes like these green beans with almonds celebrate late spring vegetables while reinventing the concept of the side dish.
Organic Green Beans at the Red Stick Farmer’s Market in Baton Rouge last Saturday (beans courtesy of Oakland Organic Farm).
Green beans grow wonderfully in southern Louisiana so long as they are planted after the last frost and continually until early May. The LSU Ag Center suggests planting bush snaps and all-American selections that will start to appear at farmers’ markets in late spring. For planting and especially for eating, my favorite bean to grow is a sweet snap pea, but you can substitute any regular green bean with a semi-thick shell for this recipe.
Slow-roasted in good quality olive oil, garlic, and lemon, these beans have an entrée-like body as they fill the sides of your guests’ plates.
Green Beans with Almonds
Look for this recipe in print in Spring 2013 with my new cookbook The Fresh Table: Cooking in Louisiana All Year Round.
* 1 tablespoon butter, for greasing pan
* 2 pounds fresh green beans, tips trimmed
* 1/2 cup shaved almonds
* 3–4 cloves garlic, minced or pressed
* salt and pepper, to taste
* 2 tablespoons olive oil
* 1 lemon, juiced, plus zest
1.) Preheat oven to 375F. Line a baking sheet with aluminum foil and grease with butter. Wash green beans, trim ends, and spread across baking sheet. Sprinkle with almonds, garlic, salt, pepper, olive oil, lemon juice, and lemon zest. Bake for 25–30 minutes or until beans are tender, making sure to stir beans at about 15 minutes.
2.) Remove from oven and serve.
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Written by: Helana Brigman