Tender garlicky green beans + the buttery crunch of toasted almonds = a match made in heaven. Easy, impressive, delicious.

About the Recipe

Also known as Green Beans Amandine (“amandine” is a French word meaning “a garnish of almonds” [source]), this recipe is simply blanched green beans, sautéed with butter-toasted almonds and garlic and seasoned with salt and pepper. And then served up like the queen-of-green-bean-sides it is. Done and done.

Green Beans Almondine Ingredients

So what goes into this simple green bean side? We’ve got:

• Fresh green beans
• Butter (or vegan butter – your choice)
• Sliced almonds
• Fresh garlic
• Salt and pepper

That’s it! Simple.

Some Green Beans Almondine recipes call for lemon juice and/or lemon zest, but I tested these both ways, and found the lemon mostly superfluous. They were just as delicious sans lemon, and I’m all about keeping it as simple as possible. But if you’re a lemon lover, it won’t ever hurt to add a bit of zest and juice!

Make-Ahead Tip

I like to blanch my green beans ahead of time, so that it’s just a matter of toasting the almonds, cooking the garlic, tossing in the green beans and serving. Easy!

I hope you love this simple green bean side dish as much as we do!

More Green Bean Recipes

• Parmesan Panko Baked Green Bean Fries are a unique (and deliciously snacky!) way to enjoy green beans.
• Homemade Green Bean Casserole, but make it dairy-free and vegan!
• Sautéed Green Beans with Smoky Shallots swap smoky caramelized shallots for the typical bacon you find in many green bean side recipes
• Garlicky Stewed Green Beans & Tomatoes – an oldie but goodie! I’ve always loved the holiday colors this one brings to the table.

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Green Beans Almondine

Buttery almonds garnish garlicky green beans in this easy green bean side that's sure to impress.

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 97kcal

Author Kare

Ingredients

• 1 pound fresh green beans ends trimmed, cut into approx. 4-inch pieces
• 1 tablespoon unsalted butter
• 1/4 cup sliced almonds
• 3 cloves garlic peeled and minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

• Set a large pot full of water over high heat. When the water comes to a boil, add the trimmed green beans. While the beans are cooking, prepare a medium bowl filled about halfway with ice water. Cook the beans for 6 minutes, until vibrant green, then quickly transfer beans into the ice bath to stop them from cooking any longer.
• Place a large skillet over medium-low heat. Add the butter. When melted, add the almonds and cook, stirring frequently, for one minute.
• Add the garlic and cook, stirring occasionally, for another minute. Increase the heat to medium and add the green beans and the 1/2 teaspoon salt and pepper and cook, stirring frequently, until the beans are heated through, 2-3 minutes.
• Remove from heat. Taste and add more salt and pepper if desired. Transfer to a platter to serve.

Notes

Make-ahead note:

You can par-boil the beans up to 3 days in advance; keep refrigerated until you’re ready to proceed with the skillet step of the recipe. 

Nutrition

Serving: 1g | Calories: 97kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 298mg | Potassium: 293mg | Fiber: 4g | Sugar: 4g | Vitamin A: 871IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg

The post Easy Green Beans Almondine appeared first on Kitchen Treaty.

Between that plant-based breakfast challenge and the fact that I often find myself trying (unsuccessfully) to dig up a quick breakfast when I’m out and about, I was pretty excited to discover Starbucks’ new menu item, Strawberry & Toasted Almonds Overnight Grains.

It’s steel cut oats, quinoa, and chia seeds all swimming in creamy coconut milk, then topped with fresh strawberries, toasted sliced almonds, and crunchy shaved coconut chips.

It’s delicious and satisfying and plant-based and has a decent amount of protein and, well, you probably know what’s next … I just had to figure out how to make it at home so I could have it whenever I wanted (without spending as much cash).

I thought this one would be pretty easy to replicate, but it actually wasn’t! For one, it’s not like your typical overnight oats recipe – you actually have to cook the grains first. So it’s not just mix, chill, done – it requires a bit more work up front.

But if you’re all about meal-prepping, this one hits all the right notes. Just a bit of up-front investment + super easy peasy when it actually comes time to eat. Perfect for the busy school year staring us in the face (how is that possible?!)

Second, in order to maintain the creaminess, it requires a lot more coconut milk than I originally thought it would! Two cans’ worth. And you need to stir it in after you cook the oats. I tried cooking the oats directly in the milk thinking it would be uber-creamy perfection but after chilling it was just too thick. I didn’t want thick. I wanted creamy.

(The good news? All this recipe testing meant that I had my plant-based, protein-packed breakfast taken care of for many days in a row!)

Overnight oats is one of my favorite camping breakfasts, so last time we went out, we took some mason jars of these Strawberry & Toasted Almonds Overnight Grains with us. LOVE! Stow the grains in the RV fridge or ice chest, pop ’em out come breakfast, top with sliced strawberries, coconut chips, and almonds and voila. A power-up breakfast that requires zero work (at least, not at breakfast time).

More Oatmeal Recipes

• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Strawberry & Toasted Almonds Overnight Grains Recipe

Made with steel-cut oats, quinoa, chia seeds, and coconut milk, this make-ahead breakfast is utterly creamy and wonderfully hearty. Inspired by Starbucks’ recent menu item of the same name.

Course Breakfast

Cuisine American

Keyword overnight oats

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 329kcal

Author Kare

Ingredients

• 1 cup steel cut oats
• 1/4 cup red quinoa rinsed
• 3 1/2 cups water
• Pinch sea salt
• 2 (14-ounce) cans lite coconut milk
• 2 tablespoons chia seeds
• 3 tablespoons honey or pure maple syrup) (+ more to taste if desired
• 2 teaspoons vanilla bean powder or 1 teaspoon pure vanilla extract
• 1 cup strawberries sliced
• 1/2 cup sliced toasted almonds*
• 1/4 cup coconut chips

Instructions

• Add water to a large saucepan set over medium-low heat. Stir in the oats, quinoa, and salt. Cook on medium-low, uncovered, until the grains are just tender and the water has evaporated, 15-20 minutes.
• Remove from heat. Stir in the coconut milk, chia seeds, honey or maple syrup, and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into eight separate containers (about 1 cup per container). I like to use mason jars because they have lids + they’re sturdy and portable. Seal and refrigerate (it should keep for 4-5 days).
• At the time of serving, top with strawberries, almonds, and coconut chips. Eat directly out of the jar or pour into a bowl – your preference!

Notes

* To toast the almonds, heat the oven to 325 degrees Fahrenheit. Spread raw sliced almonds in a thin layer on a rimmed baking sheet. Bake, stirring once or twice, just until some pieces begin to turn lightly golden – about 5-6 minutes. Remove from oven and let cool.

Vegan option:

Use pure maple syrup instead of honey.

Nutrition

Serving: 1cup | Calories: 329kcal | Carbohydrates: 40g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 251mg | Fiber: 8g | Sugar: 11g | Vitamin C: 14mg | Calcium: 102mg | Iron: 3mg

The post Strawberry & Toasted Almonds Overnight Grains Recipe (with Oats & Quinoa) appeared first on Kitchen Treaty.