Green beans with almonds and thyme.

Posted by & filed under Health and Fitness.

  • 500g/1 1lb organic green beans.
  • 2 tbspn/1 oz/30g organic butter or olive oil.
  • generous tsp/½ oz/15g Dijon mustard
  • 1 tsp garlic salt – or plain Celtic sea salt.
  • 1 tbspn/½ oz/15g chopped fresh thyme.
  • ¼ cup/2oz/60g slivered almonds, lightly toasted.

Serves 4.

  1. Cook the beans in boiling salted water or steam them (this is the better method for preserving the nutrients) for 5 minutes.  Drain them and if not using them immediately, run under a cold top.  If being really serious, plunge them into icy water.
  2. If everything is happening at once, towards the end of  the beans cooking time, melt the butter or olive oil over a medium high heat until foaming, then whisk in the mustard, salt and half the thyme.
  3. Stir in the beans and cook for about another 4 minutes until the beans are cooked to taste.  Personally I do not like crunchy green beans. Restaurants seem fond of serving them rather squeaky.  I was once told a funny story about someone ordering green beans as a side dish in Denmark and they came raw but warm.  He asked if they could be cooked a bit more – and the waiter sighed and said, ‘Oh, someone who wants 2 passes of hot water over the beans’. Anyway, I digress.  If the beans were cold, then it may take longer than 4 mins to de-crunch them. But, hey.  Maybe you like them crunchy – and there is nothing wrong with a crunchy bean.  Blargh.  Check the seasoning.
  4. Transfer to a serving dish, sprinkle over the thyme and almonds and serve.

I found this recipe on the linked site.

Leave a Reply

  • (will not be published)