Make Ahead Green Beans with Garlic Bread Crumbs and Almonds
User Reviews
5
Make Ahead Green Beans with Garlic Bread Crumbs and Almonds
Description
Make Ahead Green Beans with Garlic Bread Crumbs and Almonds involves blanching trimmed green beans until crisp-tender, then cooling them rapidly in ice water if preparing ahead. This stops cooking and helps maintain their vibrant color and firm texture. When ready to serve, the beans are finished with a topping sautéed in butter that combines minced garlic, fresh tarragon, sliced almonds, and panko bread crumbs toasted in a skillet until golden and crisp.
The flavor balances the mild sweetness and slight vegetal notes of the green beans with the rich butteriness of the garlic and herbs, and the nutty crunch from almonds and toasted breadcrumbs. This layered texture makes for an appealing side dish with both softness and crispness.
Serving this dish is straightforward; the beans can be served warm or chilled, making it versatile for different meal settings. The make-ahead step improves convenience, allowing the beans to be cooked and cooled up to two days in advance, with the toppings added just prior to serving to maintain their crunch and freshness.
Ingredients
- 1 pound green beans ends trimmed
- 2 teaspoons salt for the boiling water
- water
- ice
- 2 cloves garlic minced
- 2-3 teaspoons tarragon minced, fresh
- 1/4 cup almonds sliced
- 1/3 cup panko bread crumbs
- 1/4 teaspoon salt or more
- black pepper to taste
- 1/4 cup butter (1/2 stick)
Instructions
- Heat a large pot of at least 2 quarts of water over high heat. Add 2 teaspoons salt (Taste it. It should taste like seawater.)
- Wash and trim green beans. When the water is at a rolling boil, add the green beans and cover with a lid.
- If you are making these ahead of time: boil for 3 to 4 minutes, until crisp tender. While it boils, fill a large bowl with ice water. Drain the beans and transfer to the ice bath. When the green beans are no longer warm to the touch, drain them again. Lay out the beans on paper towels and pat dry. Wrap the beans in dry paper towels, place in a large tupperware or ziplock, and store in the fridge for up to 2 days.
- If you intend to serve the beans right away: boil covered for 5-6 minutes, until crisp tender. Don't bother with an ice bath. Drain them and put them on a platter. Salt and pepper to taste, then keep warm (I set mine in the microwave. Not on.)
- Mince the garlic and chop the tarragon. Set aside.
- In a large dry skillet, add the sliced almonds and stir over medium heat for about 1 minute. Add the panko bread crumbs and stir for 1 more minute, until toasted and fragrant. (Don't walk away! This goes from toasty to burned pretty quick. Keep stirring.)
- Remove from heat and transfer to a bowl. Add the garlic and tarragon, 1/4 teaspoon salt (or more), pepper, and set aside.
- (To reheat refrigerated green beans: Add 1/4 cup water and the cold green beans to the same skillet and stir over HIGH heat until hot. Salt and pepper to taste. Transfer to a platter, discard any liquid.)
- In the same skillet: melt 1/4 cup butter over medium-high heat. Add the almond mixture and stir frequently until fragrant, about 1 to 2 minutes.
- Top the green beans with the almonds and serve immediately.
Notes
- Toast almonds and bread crumbs up to two days before serving to save time.
- Add garlic and herbs only on the day you serve to keep their flavors fresh.
- If tarragon isn't available, substitute with another fresh herb to your taste.
- Store prepared green beans in the fridge wrapped in dry paper towels for up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 177kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 255mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 966IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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