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.