"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Green Beans with Caramelized Shallots and Almonds Recipe

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This recipe for Green Beans with Caramelized Shallots and Almonds, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jenn Holcomb

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh green beans, trimmed
1 shallot bulb (about 5-6 cloves), peeled and thinly sliced
1 Tablespoon coconut oil
1 teaspoon apple cider vinegar
sea salt, to taste
fresh ground pepper, to taste
3 Tablespoons chopped fresh parsley
2 Tablespoons toasted almond slices

Directions:
Directions:
Heat a large dry skillet over medium heat, add almond slices and cook until toasted, about 5-6 minutes or until almonds are golden. Remove almonds from skillet and set aside.

In the same skillet, add coconut oil and heat over high heat until melted. Add in shallot slices, turn heat down to medium-low. Cover the skillet with a lid and cook shallots until caramelized, stirring frequently throughout the cooking process. This should take about 15 minutes and the shallots should turn golden brown in color.

Meanwhile, cook the green beans by bringing a saucepan of water with a pinch of sea salt to a boil. Once water is boiling, add in green beans and cook for about 3-4 minutes or until the beans are bight green in color and tender crisp.

Drain and transfer the beans into the skillet with the caramelized shallots. Toss to combine.

The coconut oil and shallots will coat the beans. Add in chopped parsley and apple cider vinegar. Season with sea salt and pepper. Heat for another 3-4 minutes or until beans are warm. Transfer beans to a large dish or platter, top with toasted almonds and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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