sweet and savory. This side dish is a huge hit with everyone who tries it.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup blanched slivered almonds
- 3 tablespoons butter
- 5 small shallots, thinly sliced
- 1 red bell pepper, chopped
- 2 tablespoons white sugar
- salt and pepper to taste
- 1 ½ pounds fresh green beans, trimmed and snapped
Instructions
- Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
- Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
- Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 51 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I read the reviews before I made this, which really helped! Like others, I prepared the almonds, shallots, and red pepper ahead of time and heated them up the next day while steaming the green beans. The dish added color to the plate, and was delish! I will definitely make it again.
Made this for Thanksgiving- it was a big hit. I did and garlic to the butter and olive oil.
I finally found what I’ve been looking for. This is so good and easy to make. Love it! LOVE IT!!!
Loved it. I steamed the beans until barely tender so I could reheat later. Heated up very well. Otherwise no other changes to recipe.
Did not make any changes and my book club loved it and asked for the recipe!
DELICIOUS. Served at a dinner party and everyone wanted the recipe. Thank you for sharing
I made this for Christmas Eve dinner and a guest requested I make it the next week for New Years Eve dinner at their house. A big hit and a keeper for special occasions. Changes I made were based on feedback from other reviewers: To make it healthier, I added no sugar and used olive oil instead of butter. It just took longer for the shallots to caramelize, about 20-25 minutes. To assist the caramelization process, add a bit more salt and a bit of water. Also because of the longer cooking time, start the shallots first and then add red pepper halfway through. I cut the oil by a third the second time as I thought they were a tad too greasy the first time. I also used french green beans the second time as they are more tender. Next time I may buy almonds already toasted as they are easy to burn. I burned half of them the first time around.
I made this for Christmas Dinner & it was delicious. Everyone loved it. It was equally good when we had it for leftovers (unfortunately only 2 servings were leftover). The only change I made was to toast the almonds in oven. I will definitely make this again as it is tasty, pretty & colorful. It is a little time consuming for a regular meal, but a winner when you want to dress it up a little.
My husband and I usually prefer savory green bean dishes, but I wanted to mix it up. We give the recipe (made as written) a double thumbs up, even though we won’t put it on the regular rotation. I would definitely make this for company or to take to a potluck.
Delicious! I needed to double the recipe for a holiday meal, and it was a hit. I felt the recipe didn’t need as much sugar, so I reduced it by a third. Otherwise, I followed the recipe exactly and wasn’t disappointed.
I loved this recipe! Thank you!!
Made these for thanksgiving. I thought I had too many green beans but they were almost gone! Liked the flavors and a touch of sweet. Yummy!
Made these for thanksgiving. I thought I had too many green beans but they were almost gone! Liked the flavors and a touch of sweet. Yummy!
This recipe was excellent. My husband says they were the best green beans he’s ever had. Can’t wait to make it for a larger group.
only thing I did was substitute extra light virgin olive oil for the butter and maybe only 2 TBSP, I only blanched the beans for 7 minutes as I was using for lunches to reheat and also to make it easier I bought the salad toppings of the toasted almonds. also cut out the sugar and used 1/2 diced red onion. SOO Yummy! Thanks for sharing your recipe!
Delicious and great for the holidays!
Everyone ate it up at Thanksgiving! I blanched then shocked instead of steaming but followed the rest and it was lovely.
Delicious. I am not a fan of green beans but I liked these…a lot! 🙂
A winner on the first try but I think you can cut back the amount of butter and sugar. The shallots and peppers are great without any help.
Everyone loves this recipe. I cut back on the sugar to 1 Tbs and replaced the shallots with red onion because I didn’t have shallots. It was great.
I doubled the recipe because we had so many fresh beans to use from the garden. No shallots so used 3 green onions and a white onion. Only had one red bell pepper so used one yellow bell pepper too. Cut down some on the sugar after reading other reviews, but didn’t actually measure anything. Also I had whole almonds and slivered them myself. Got rave reviews and everyone going back for seconds, even the guy who doesn’t like unusual things and my teenage daughters.