Green Bean Almandine

Chef Larry "Lee" White, HEB Seafood Manager

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1 pound green beans

5 cups water

1 1/2 teaspoon salt

4 tablespoon unsalted butter

1 (2 1/4 ounce) package sliced almonds

2 tablespoon chopped parsley leaves

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper



Trim the green beans by snapping the ends off.  Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil.  Carefully add the beans and return to a boil.  Cook, uncovered, until tender, 5 to 7 minutes.

Using oven mitts or pot holders, remove the saucepan over medium-high heat and drain the beans in a colander set in the sink, pouring away from you.  Rinse under cold running water and drain.

Melt the butter in the same 3 1/2-quart saucepan over medium-high heat.  Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper.  Cook, stirring, until the almonds are toasted, 2 to 3 minutes.  Add the grained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.  Serve hot.


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