Green Bean Salad
3 pounds green beans, trimmed of stem end
½ cup skin-on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme or basil
Kosher salt
Freshly ground black pepper
Fill a large high-sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch.
Place over high heat and bring up to boil; add a big pinch of salt and the green beans.
Cook for about 5 minutes, the beans should still be crisp.
Drain the beans and then run them under some cold water to stop them from cooking.
Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat.
Add the almonds and toast, stirring every now and then until golden, about 3 to 5 minutes.
Remove the almonds from the skillet and reserve.
Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.
Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.
Add the thyme, and cook for another 5 minutes.
Add the cooked cooled green beans and almonds, and stir well to combine.
Season with salt and pepper, to taste.
Parsley-Lemon Green Beans
1 pound green beans
1 tablespoon butter or oil
2 cloves minced garlic
2 tablespoons finely chopped parsley
Salt and pepper
Lemon
Cut green beans in 1-inch pieces.
Cook in small amount of water until crisp-tender, about 5-10 minutes. Drain.
In butter or oil, lightly sauté garlic and parsley.
Add the cooked beans, season to taste with salt and pepper.
Stir gently and heat through.
Sprinkle with the juice of one lemon and serve.
Open Hands Farm 