These are the best green beans I’ve ever had. Ever. Surprisingly, there’s no bacon involved. My mom made these beans for both Thanksgiving and Christmas. I’ve been meaning to make them and finally got around to it.
This side dish takes some time and a few pans, but it’s totally worth it. It all starts with some caramelized onions. Good caramelized onions take time. And low heat. Well, medium heat. And require a heavy bottom pan. I’ve never had great success at caramelizing onions in a non stick pan.
Green Beans with Caramelized Onions, Cremini Mushrooms and Almonds
- 1 lb fresh green beans
- ¼ c sliced almonds
- 1 1/2 T olive oil
- 8 oz cremini mushrooms (sliced)
- 1 large yellow onion (thinly sliced)
- 1 t fresh thyme leaves
- salt and pepper
- Heat a large heavy bottom pot to medium heat. Add 1 1/2 tablespoon olive oil. When heated, add the onions, season with salt and pepper. Cook for 20 to 25 minutes, stirring frequently, until onions are caramelized. Add the thyme and cook for an additional 5 minutes.
- Fill a large skillet with water, add salt and bring to a boil. Once water has come to a rolling boil, add beans. Cook beans for 5 to 8 minutes until bright green and still crisp. Drain the beans and run them under cool water to stop them from cooking. Set aside.
- Bring the same skillet to medium high heat. Add the almonds and toast, stirring occasionally, until golden. About 5 minutes. Remove the almonds and set aside.
- Once onions are thoroughly caramelized, add the beans to the pot. Cook for an additional 5 minutes, adding salt and pepper to taste. Add almonds. Serve hot.
Adapted from A Dash of Cinnamon
