Autumn Green Beans

At a family dinner one Sunday, our son and daughter-in-law made this wonderful fresh green bean vegetable dish. After tasting it I knew I wanted to share this recipe. It is so good! These Autumn Green Beans are the best!

The key to cooking green beans is to get them tender enough without overcooking them. I always par-boil them before sauteíng in a pan. I boil them until they are just fork-tender. Then I drain them and add them to a hot pan to sear added flavor into them.

In this recipe, the added flavor is butter fresh garlic and sliced almonds. Believe me when I say that combination is fantastic!

Do I need to trim the ends of the green beans?

I did a little research on this and it all depends on your preference. If the green beans are thick and seem a bit woody then yes, trim the ends.

Many trim only the stem end of the green bean, while others trim both ends. I trim the stem and leave the rest along unless the ends look bad and then I trim both ends.

Haricot Verts, the thin French-style green beans do not need to be trimmed and actually make a nice presentation when left whole.

Meal planning when serving this great vegetable:

•Appetizer:

• Tater Tot Potato Skins

* Salad:

• A green salad with Teriyaki Salad Dressing

*Main:

• Ina Garten’s Dinner Spanakopitas

*Dessert:

• Aunt Ruth’s Peanut Butter Bars

Print Recipe

5 from 1 vote

Autumn Green Beans

Although these green beans can be made and served at any time of the year, we first enjoyed them at the start of fall. Fresh green beans, sliced almonds, and garlic, all sauteed in butter. Yum!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Vegetable

Cuisine: American

Servings: 6 servings

Calories: 109kcal

Author: Alia and Greg

Ingredients

• 1 lb. fresh green beans (wash and trim ends)
• 2 - 3 cloves fresh garlic, finely chopped
• 1/3 cup sliced almonds
• 2 -3 Tbsp butter, divided

Instructions

• 1. Bring a pot of water to a boil.

  2. Meanwhile, add your sliced almonds to a dry cast iron skillet and cook over medium heat. Stir regularly and keep a close eye (in my case nose), as they can burn quickly. (You can use any frying or saute pan if you do not have a cast iron skillet).

  3. Remove almonds and set aside.

  4. When water boils add a few shakes of salt, add green beans and boil for only 3 or 4 minutes to blanch. Remove from heat. Drain.

  5. Back to the skillet: add 1-2 Tbsp butter and chopped garlic to skillet and cook until fragrant, being careful not to burn. Use medium heat.

  6. Take drained, blanched green beans and add to skillet with butter and garlic. Add more butter as needed to coat beans lightly. Salt to taste.

  7. Sprinkle toasted almonds over green beans and serve.

Notes

The nutrition values reflect 3 Tablespoons of butter.