1/2 cup slivered almonds
4 cups fresh young tender snap beans
1 Tbsp. dry vermouth
1/2 tsp. finely crumbled dried rosemary (or 1 tsp. fresh)
Salt, pepper
Clean beans and leave
whole, cutting off stem end and tail.
Cook in water or broth to cover until just tender. Drain and dry a little by shaking in pan over
heat. In the meantime, sauté almonds in
butter until golden. Add beans to
almonds in skillet, season with salt, pepper, and rosemary. Sprinkle with vermouth, stir gently and serve
at once.
We found this recipe when our garden produced all the small tender beans we could eat. It works well with fresh green beans from the store as long as they are picked before they are old and tough. This is one of our family's favorites at holiday meals. My very small garden at the lake still included tiny French filet beans for this recipe and Salad Niçoise.
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