Easy Green Beans Almondine
Easy green beans almondine with buttery pearl onions, fresh tarragon and toasted almonds. A make-ahead Thanksgiving side ready in 35 minutes.
Ingredients
- 2 pounds fresh green beans, trimmed
- 3 tablespoons butter
- 2 cups frozen pearl onions, thawed
- 1 1/2 tablespoons fresh tarragon, finely chopped
- 1/4 teaspoon kosher salt, plus more for the water
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine, or water
- 1/2 cup slivered almonds, toasted
Instructions
- Toast the almonds in a dry skillet over medium heat, shaking often, 3 to 5 minutes until golden. Set aside.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. Boil the green beans 5 to 7 minutes until just tender. Drain, transfer to the ice water until cool, then drain well.
- Melt the butter in a large nonstick skillet over medium heat. Add the pearl onions, tarragon, salt and pepper. Cook, stirring, about 3 minutes until the onions begin to brown.
- Add the green beans and wine. Cook, stirring occasionally, about 3 minutes until heated through and the liquid is slightly reduced.
- Transfer to a serving bowl and top with the toasted almonds.
Notes
Blanched beans can be chilled up to 2 days ahead. For asparagus, roast at 400 degrees for 8 to 10 minutes instead of boiling.
Pearl Onions: Pearl onions can be hard to find! Look in the freezer section. If you can't find them, substitute sliced yellow onions or shallots.
Serving: 1, Calories: 163kcal, Carbohydrates: 14g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 153mg, Potassium: 448mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1292IU, Vitamin C: 19mg, Calcium: 103mg, Iron: 2mg
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