Wednesday, August 25, 2010

Green Beans with Almonds and Thyme

1 lb green beans, (fresh or frozen)
2 tbls butter
2 cloves garlic, finely chopped
1 tsp mustard
½ tsp salt
1 tbls chopped fresh thyme
A handful of almonds, coarsely chopped

Cook the green beans in a large pot of boiling salted water until tender, about 5 minutes. Drain the beans and transfer them to a large bowl of iced water until they get nice green color. Drain them well.

In the same pot (still hot but dry) melt the butter and mix in garlic, mustard and salt. Add the green beans and toss well adding thyme at the very end. Transfer to a serving bowl. Sprinkle with toasted almonds. Serve lukewarm. Cooled leftovers make delicious addition to sandwiches.

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