These are the best green beans I’ve ever had. Ever. Surprisingly, there’s no bacon involved. My mom made these beans for both Thanksgiving and Christmas. I’ve been meaning to make them and finally got around to it.
This side dish takes some time and a few pans, but it’s totally worth it. It all starts with some caramelized onions. Good caramelized onions take time. And low heat. Well, medium heat. And require a heavy bottom pan. I’ve never had great success at caramelizing onions in a non stick pan.
While the onions cook, work on the beans, almonds and mushrooms in a separate pan. You’ll only need one to boil the beans, toast the almonds and saute the mushrooms. By the time all this is done cooking, the onions still won’t be done yet. But they’ll be close.
Once the onions are done, the green beans and mushrooms get tossed in with the onions and cooked until heated through and seasoned with salt and pepper. I can’t tell you how wonderful these beans are. So full of flavor, both buttery and earthy. I served these a side dish with a balsamic glazed London broil. The beans were by far the star of the meal. Plus they made a fantastic lunch the next day.
- 1 lb fresh green beans
- 1/4 c sliced almonds
- 2 T butter
- 2 T olive oil
- 8 oz cremini mushrooms, sliced
- 1 large yellow onion, thinly sliced
- 1 t fresh thyme leaves
- salt and pepper
- Heat a large heavy bottom pot to medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When melted, add the onions, season with salt and pepper. Cook for 20 to 25 minutes, stirring frequently, until onions are caramelized. Add the thyme and cook for an additional 5 minutes.
- Fill a large skillet with water, add salt and bring to a boil. Once water has come to a rolling boil, add beans. Cook beans for 5 to 8 minutes until bright green and still crisp. Drain the beans and run them under cool water to stop them from cooking. Set aside.
- Bring the same skillet to medium high heat. Add the almonds and toast, stirring occasionally, until golden. About 5 minutes. Remove the almonds and set aside.
- Using the same skillet, add one tablespoon olive oil and one tablespoon butter. Add the mushrooms and saute until golden brown, about 10 minutes. Set aside.
- Once onions are thoroughly caramelized, add the beans and mushrooms to the pot. Cook for an additional 5 minutes, adding salt and pepper to taste. Add almonds. Serve hot.