Jeanne's Green Beans with Shallots, Almonds and Lemons


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This elegant side dish is so easy to throw together and you'll likely have the ingredients on-hand. Perfect with fish, chicken or meat.

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  • 1/2 C. sliced almonds
  • 2 lb. fresh green beans or haricots vert
  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 1 large shallot, finely chopped
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. finely grated lemon zest

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Preheat oven to 375 degrees. Toast almonds on a baking sheet for 5 minutes in oven. Set aside. In pot, boil enough water to cover green beans. Add beans and boil for 3 minutes. Drain and set aside. In a large skillet, melt butter, add olive oil, shallot, salt and pepper; sauté over medium heat for 5 minutes, stirring frequently. Add lemon zest and sauté for 1 minute. Shallots should be starting to brown. Add green beans and almonds to skillet and stir to mix.

Yield: 6-8 servings

From: Jeanne Faulkner

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