Watch Laura prepare Green Beans Almondine, along with her full holiday dinner menu, on YouTube!
This colorful green bean dish makes a delectable side dish for your holiday meals!

1

ABOUT THE RECIPE:

Steamed green beans mixed with crunchy almonds make an excellent accompaniment to any holiday dinner. This snappy side serves well alongside a simple weeknight entrée too.

Makes 4 To 6 servings

2

INGREDIENTS:

5 to 6 cups green beans, washed and ends removed
1 medium sweet red bell pepper, seeds removed and thinly sliced
3⁄4 cup sliced or slivered almonds

1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend or all-purpose seasoning

1 clove garlic, minced

1 to 2 teaspoons vegan buttery spread

3

INSTRUCTIONS:

Fit a steamer basket into a large sauce pan with a tight-fitting lid. Add 2-inches of cold water, then add the green beans. Cover and bring to a boil. Steam for 5 minutes. Add the sweet red pepper slices and continue to steam until beans and red pepper are crisp-tender.

Meanwhile, put the almonds and olive oil in
a medium sauté pan. Top with Italian or all-purpose seasoning and sauté over medium-low heat until slightly golden. Add the garlic and cook for 2 minutes. Add the vegan buttery spread and heat through. Remove from heat.

Put the steamed beans and red peppers in a medium bowl. Pour the almond mixture over the top of the beans and peppers, and toss to combine. Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

Steamed green beans mixed with crunchy almonds make an excellent accompaniment to any holiday dinner. This snappy side serves well alongside a simple weeknight entrée too.

Makes 4 To 6 servings

2

INGREDIENTS:

5 to 6 cups green beans, washed and ends removed
1 medium sweet red bell pepper, seeds removed and thinly sliced
3⁄4 cup sliced or slivered almonds

1 tablespoon extra-virgin olive oil
1 teaspoon Italian seasoning blend or all-purpose seasoning

1 clove garlic, minced

1 to 2 teaspoons vegan buttery spread

3

INSTRUCTIONS:

Fit a steamer basket into a large sauce pan with a tight-fitting lid. Add 2-inches of cold water, then add the green beans. Cover and bring to a boil. Steam for 5 minutes. Add the sweet red pepper slices and continue to steam until beans and red pepper are crisp-tender.

Meanwhile, put the almonds and olive oil in
a medium sauté pan. Top with Italian or all-purpose seasoning and sauté over medium-low heat until slightly golden. Add the garlic and cook for 2 minutes. Add the vegan buttery spread and heat through. Remove from heat.

Put the steamed beans and red peppers in a medium bowl. Pour the almond mixture over the top of the beans and peppers, and toss to combine. Serve warm.

Green Beans Almondine
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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