Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/4 pounds haricots verts, trimmed
3 tablespoons olive oil
1/3 cup slivered almonds, toasted
Preparation
Step 1
Cook beans in medium pot of boiling salted water until just crisp-tender, about 3 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. (Can be made 1 day ahead. Cover with plastic wrap and chill.)
Step 2
Heat oil in large skillet over medium-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.
