Yellow Wax Beans With Toasted Almonds Food

YELLOW WAX BEANS WITH TOASTED ALMONDS

Steps:

• Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of the salt and the wax beans, return to a boil, and cook until just tender, about 3 minutes.
• Drain and plunge into a bowl of ice water. Drain again and set aside.
• Heat the oil and butter in a large skillet over medium heat. Add the almonds and cook, stirring often, until they begin to turn golden but not brown, about 2 minutes.
• Transfer to a plate and sprinkle with the remaining salt and the pepper.
• Place the beans in a large bowl, toss with the almonds, and serve.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.

NANA'S YELLOW (WAX) STRING BEANS

Steps:

• Cook beans in salted boiling water until soft (not crispy) tender and drain.
• Add butter and mix until butter melts.
• Add cracker crumbs, salt and pepper, stir to combine and serve.

MELLOW YELLOW WAX BEANS WITH SALAD BURNET

Steps:

• Clean the beans well to remove any dirt, then drain.
• Steam the beans for 6-8 minutes until tender crisp.
• Drain.
• Transfer the cooked beans to a serving bowl and toss lightly with the oil. Gently stir in the burnet leaves and shallots.
• Season to taste with lemon juice, salt and pepper.
• Serve at room temperature.

MUSTARD WAX BEANS

Steps:

• Cook beans in boiling water until just tender.
• Drain well.
• Heat first amount of vinegar in large pot until it boils.
• Measure next 8 ingredients into bowl.
• Stir well.
• Gradually stir in remaining vinegar to make a smooth paste.
• Stir into boiling vinegar until it returns to a boil & thickens.
• Add beans stir gently, return to a boil.
• Fill hot sterilized jars to within 1/2" of top.
• Place sterilized metal lids on jars & screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.