Green beans with almonds and thyme
4 servings
15 minutes
Green beans with almonds and thyme is an exquisite and light dish of European cuisine that combines the tender crunchiness of the beans, the nutty note of almonds, and the spicy freshness of thyme. This recipe likely originates from French culinary traditions, where simplicity and harmony of flavors are valued. The beans retain their bright green color by being blanched in ice water after cooking, while butter with Dijon mustard adds richness. Almond flakes provide a delicate crunch, and thyme reveals the aromatic depth of the dish. It is an ideal side for meat or fish but can also serve as a wonderful standalone treat for a light dinner.
1
Trim the tails of the beans and boil in salted boiling water for 3-4 minutes, then drain and immediately transfer to a bowl of ice water to preserve the color. Dry well.
- Green beans: 900 g
- Garlic salt: 1 teaspoon
2
Melt the butter in a large skillet over medium heat. Add half of the thyme, mustard, and garlic salt. Add the beans, stir, and cook for another 4 minutes.
- Butter: 60 g
- Chopped fresh thyme: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Garlic salt: 1 teaspoon
- Green beans: 900 g
3
Transfer to a serving dish and sprinkle with almonds and remaining thyme.
- Flaked almonds: 40 g
- Chopped fresh thyme: 2 tablespoons
