Summer time usually produces a wide variety of wonderful vegetables and green beans are one of my favorite purchases from the local farmer’s market. Although I love green beens which have been simply steamed and dusted with nutmeg, when I have company over, I do a wee bit more. This recipe is always a hit so I make it often.
Green beans, like all legumes, are high in protein and fiber and low in fat. Green beans are a rich source of fiber which helps lower cholesterol. Studies have shown that the high fiber contained in beans prevents blood sugar levels form rising too rapidly after a meal. This makes beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.
Green Beans & Almonds
3 pounds green beans, trimmed
1/2 c. skin on sliced almonds
3 Tbsp. unsalted butter
5 Tbsp extra-virgin olive oil
2 large onions, sliced thin
2 Tbsp chopped fresh thyme leaves
1 tsp. nutmeg
Pink salt & black pepper
Fill a skillet with water, adding enough to be just shy of the rim of the pan by about 1 inch. Bring up to boil and add green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and set aside.
In skillet, add almonds to toast – stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and set aside. Place butter and olive oil in skillet and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, about 15 minutes. Add the thyme and nutmeg, and cook for another 5 minutes. Add in green beans and almonds, and stir well to combine. Season with additional salt and pepper, to taste if desired.