Ok, here’s a recipe I have been wanting to blog forever. Noah and I created this when we were in college and it is still a part of our regular repertoire. Tender green beans, toasty almonds and garlic coins, and the concentrated zing of sun dried tomatoes (I know, so nineties huh?). We named it after Green Beans Almondine plus my nickname: Ginzo (yes, we’re dorks). We have been eating this for well over a decade, and I’m sure it will be crossing our Sunday table for decades to come.
Here’s what I have to say about cooking green beans though: Green beans are best when blanched. That just means boiled in salted water. You can steam and steam and steam green beans until the cows come home, which I know is the healthier way to cook vegetables, but they will be tough. I assure you, the sacrifice of nutrients is worth it when it comes to green beans. One of my chefs at culinary school taught me that green beans are best when they are tender to the bite, and in order to cook a tender green bean, it needs to be submerged in boiling water. Cooking time will depend on the size and freshness of the beans. After about 3 minutes of cooking time in a bubbly hot water bath, start testing them occasionally the same way you do pasta– you’ll know when they’re done. They will give way to the tooth with no trace of stringy toughness, nor mush factor (unless you overcook them).
With summer gardens growing, I thought this recipe (and the above bit of advice) might come in handy for those freshly picked pole beans. Green Beans Ginzadine pairs well with, oh…just about anything. Hope you enjoy it as much as we do.
SUNDAY MENU SUGGESTION
- Green Beans Ginzadine (printable recipe below)
- Cedar Plank Salmon with Citrus Glaze (from my old blog)
- Sweet Skillet Cornbread or fresh corn on the cob (in season)
- Fresh cherries or berries for dessert
Recipe : Green Beans Ginzadine
This is our all-time favorite and house-standard green bean recipe. Tender green beans combined with crunchy toasted almond slivers and tangy sun-dried tomatoes creates a “wing-man” of a side dish for any meat, fish, or fowl. Don’t worry too much about exact measurements– there’s plenty of wiggle room here.
- 1 pound fresh green beans, trimmed and cut as desired
- 1 tablespoon butter
- 1/4 cup julienne-cut sun-dried tomatoes packed in oil
- 2 – 3 cloves garlic, peeled and sliced into thin coins
- 1/4 cup slivered almonds, toasted
- Lawry’s seasoned salt, to taste
- Freshly ground pepper, to taste
In a large pot bring 2 quarts of water to a rolling boil. Salt the water liberally. Most chefs go by the rule of thumb that when blanching vegetables the water should be, “salty like the sea,” but it’s fine to go lighter too. Up to you. Add the green beans and boil just until tender (anywhere from 3 to 10 minutes depending on the beans). Drain and set aside.
In a large skillet melt butter over medium heat. Add garlic coins and sauté 2 minutes or until light golden. Don’t over-brown the garlic or it will become bitter. Add sun-dried tomatoes and continue cooking for 1 to 2 minutes. Add green beans, toasted almonds, and salt and pepper, to taste. Saute until heated through, tossing to coat evenly. Taste and adjust seasonings, and serve.