Mohamed Shili This Bobby Flay Green Beans Amandine recipe is made with kosher salt, freshly ground black pepper, haricots verts, sliced almonds, unsalted butter, and garlic. It takes around 18 minutes to prepare and serves 4. Pair your Green Beans Amandine with roasted chicken, grilled salmon, steak, pork chops, or a vegetarian quiche for a complete meal.
To make Green Beans Amandine, Bobby Flay starts by boiling green beans and then cooling them in an ice water bath. He toasts almonds, sautés the beans with garlic and butter, and finishes by seasoning with salt and pepper.
Bobby Flay’s recipes, like Pepper Biscuits, Corned Beef And Cabbage, or Green Beans Amandine, mix deep flavors with straightforward cooking.
Bobby Flay Green Beans Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound fresh green beans (haricots verts), trimmed
- 1/2 cup sliced almonds
- 5 tablespoons unsalted butter
- 2 cloves garlic, chopped and smashed into a paste
How To Make Bobby Flay Green Beans
- Boil Water for Green Beans: Start by boiling a large pot of water for cooking the green beans.
- Prepare Ice Water Bath: While waiting for the water to boil, prepare an ice water bath by mixing ice cubes with cold water in a large bowl, and placing a strainer inside.
- Cook Green Beans: Add 2 teaspoons of kosher salt to the boiling water, then add 1 pound of trimmed haricots verts (green beans). Cook them for about 4 minutes until they are crisp-tender.
- Chill and Drain Beans: After cooking, immediately transfer the green beans to the ice water bath. Let them sit for 2 minutes to cool down, then drain well and pat dry with paper towels.
- Toast Almonds: In a separate small sauté pan, toast 1/2 cup of sliced almonds over medium heat until they are lightly browned, then set them aside in a small bowl.
- Sauté Green Beans with Garlic and Butter: In a large sauté pan, melt 5 tablespoons of unsalted butter over medium-high heat. Add 2 cloves of chopped and smashed garlic, followed by the green beans. Toss to coat and cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper to taste.
What To Serve With Green Beans Amandine
Serve your Green Beans Amandine with sides like roasted chicken, grilled salmon, steak, pork chops, or a vegetarian quiche. These options complement the flavors of the green beans and create a balanced meal for any occasion.
How To Store Green Beans Amandine
In The Fridge:
Store Green Beans Amandine in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. Ensure they are cooled to room temperature before storing to maintain their texture and flavor.
In The Freezer:
It’s not recommended to freeze Green Beans Amandine as the texture of the beans may become mushy upon thawing. For the best quality, enjoy them fresh or store them in the refrigerator.
How To Reheat Green Beans Amandine
To reheat Green Beans Amandine, warm them in a skillet over medium heat until heated through. This method helps retain their texture and flavor. Avoid microwaving as it can make the beans soggy. Add a splash of water if they seem dry.
Check out More Recipes From Bobby Flay:
Bobby Flay Green Beans Recipe
Description
This Bobby Flay Green Beans Amandine recipe is made with kosher salt, freshly ground black pepper, haricots verts, sliced almonds, unsalted butter, and garlic. It takes around 18 minutes to prepare and serves 4. Pair your Green Beans Amandine with roasted chicken, grilled salmon, steak, pork chops, or a vegetarian quiche for a complete meal.
Bobby Flay Green Beans Ingredients
How To Make Bobby Flay Green Beans
- Boil Water for Green Beans: Start by boiling a large pot of water for cooking the green beans.
- Prepare Ice Water Bath: While waiting for the water to boil, prepare an ice water bath by mixing ice cubes with cold water in a large bowl, and placing a strainer inside.
- Cook Green Beans: Add 2 teaspoons of kosher salt to the boiling water, then add 1 pound of trimmed haricots verts (green beans). Cook them for about 4 minutes until they are crisp-tender.
- Chill and Drain Beans: After cooking, immediately transfer the green beans to the ice water bath. Let them sit for 2 minutes to cool down, then drain well and pat dry with paper towels.
- Toast Almonds: In a separate small sauté pan, toast 1/2 cup of sliced almonds over medium heat until they are lightly browned, then set them aside in a small bowl.
- Sauté Green Beans with Garlic and Butter: In a large sauté pan, melt 5 tablespoons of unsalted butter over medium-high heat. Add 2 cloves of chopped and smashed garlic, followed by the green beans. Toss to coat and cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper to taste.
