Day 14: Green Beans with Onion and Almonds ♥

Green Beans with Onion and Almonds
Today's green bean recipe: Beans cooked in well-salted water, then tossed with sautéed onions and almonds.

~recipe & photo updated in 2007~

2005: This recipe is a real keeper, thanks to the browned-buttery, nutty-crunch-ery almonds. How to serve beans in just 15 minutes? Use a bag of frozen French-cut green beans. You might re-acquaint yourself with the frozen vegetable section, especially if turned off by quality a few years back. Frozen vegetables are flash frozen so in a sense, they are 'fresher' than anything picked 10 days ago for shipping to your local grocery store. Do skip the boxes of frozen vegetables, focus on the bags. I think the supermarket brands are as good as the name brands and they are usually cheaper at regular price and more often on sale. There are only two frozen vegetables, so far, that I don't like, pearl onions (but then I think I just don't like pearl onions ...) and carrots.

2007 Update: I made this recipe with fresh green beans and wow, talk about good! Even with only a tablespoon of butter (I used all butter for more flavor, then sweated/sautéed the onion/almonds slooooowly while the beans steamed), they tasted so rich and delicious. This is a total keeper but worth considering the five minutes to snap the tips.


Hands-on time: 5 minutes for frozen beans, 15 for fresh
Time to table: 15 minutes for frozen beans, 25 minutes for fresh
Serves 4

Water to cover
1 teaspoon table salt
1 pound bag frozen green beans or 1 pound fresh green beans, ends snapped (see ALANNA's TIPS)
1/2 tablespoon butter (see TIPS)
1/2 tablespoon olive oil
1/2 onion, diced finely
1/4 cup slivered almonds
Salt and pepper to taste

Combine water, salt and beans in large, deep skillet with cover. Cover and bring to boil over MEDIUM HIGH. Lower heat and simmer until cooked, about 5 minutes for frozen French-cut beans, longer for frozen whole beans and 7 - 9 minutes for fresh green beans. Remove from heat. Drain, return to skillet and cover.

While beans cook, heat butter and olive oil in small skillet over MEDIUM HIGH heat until shimmery. Add onion and almonds, sauté until just beginning to brown, turning occasionally. (Watch so nuts don't burn with temperature so high.) Add onion/almond mixture to beans. Toss, season to taste and serve.

Frozen green beans are especially good. I like all forms: the skinny French ones, the short lengths, the whole ones, and here, the French-cut ones (you know, the kind our mothers used to put in that "green bean casserole", the one with mushroom soup topped with those faux fried onions. Update 2007: Ha! This has me chuckling since it actually a fresh green bean casserole which is one of the most popular recipes on A Veggie Venture.
This can be a "one dish" vegetable if you have a bit more time. Cook the beans in the big skillet, drain in a colander, cover to keep warm. Then cook the onions/almonds in the same skillet.

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© Copyright Kitchen Parade 2005

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I keep looking, but I can't find the link to "print" the recipe - or did I miss something?

    thank you,

  2. There are several ways to print, here's the information. Hope this helps!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna