These green beans are tender and juicy, coated in a tasty tangy sauce with crunchy sautéed garlic. They are a perfect side for grilled meats, poultry and fish dishes.
Rinse the beans in cold water, drain and trim off the ends (optional).
Half fill a medium saucepan with water, add 1 teaspoon salt and bring to a boil. Add 450 g green beans bring to a boil again then reduce heat to medium. Cook for 4-5 minutes till beans are nearly tender and still crispy. Drain away the water and set the beans aside.
In a medium skillet warm 3 tablespoons olive oil on low heat with 2 medium cloves garlic and 6 almonds crushed (or breadcrumbs) till the garlic turns pale gold.
Add the drained beans to the skillet and stir till well coated in garlic oil and crushed almonds. Sauté for 2 minutes then season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Mix in 1 tablespoon butter (optional) and squeeze 2 tablespoons lemon juice over the top and mix well. Transfer to a serving dish and serve at room temperature.
Notes
Green bean stems are edible but you may wish to trim them off.Drain the green beans before adding to the skillet to prevent spitting.Do not add garlic to hot oil or it will burn, instead add oil and garlic to the skillet, turn on the heat and warm them together till the garlic turns pale gold. Take care not to let the garlic burn (it should not brown or sizzle) or this will give an unpleasant bitter flavour and ruin the dish.
Variations
nut-free - instead of almonds use 60g (½ cup) dried breadcrumbs (pangratatto).
spicy - add chili pepper flakes while cooking.
light lunch - add sliced hard boiled eggs.
cheese - grate fresh parmesan over the top (not vegan)
Make ahead - steam/boil the beans in advance and keep in the fridge then warm and cook in garlic oil, crushed almonds, lemon juice and seasoning before serving.Store leftovers in a closed container and keep in the fridge for up to a 72 hours (if using almonds). Eat the same day if using breadcrumbs. This dish does not freeze well.