Green Bean and Corn Almondine
Updated Nov. 8, 2021
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- ½cup sliced almonds (2 ounces)
- 2tablespoons extra-virgin olive oil
- 2garlic cloves, minced
- 1½pounds green beans, trimmed
- 5thyme sprigs
- Salt and black pepper
- 3tablespoons unsalted butter
- 2cups fresh corn kernels (from 2 to 3 ears), or use thawed from frozen
Nutritional analysis per serving (8 servings)
179 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Spread almonds on a baking sheet and bake until golden, 6 to 7 minutes.
- Step 2
Meanwhile, in a large (12-inch) deep skillet with a lid, heat oil over medium. Add garlic and stir until fragrant, 30 seconds. Add green beans and thyme, season with salt and pepper, and toss to evenly coat in the oil. Add ½ cup of water, cover and steam until beans are softened, about 5 minutes. Stir in butter and corn, and cook, stirring occasionally, until corn and green beans are tender and glazed in the sauce, 4 to 5 minutes. Discard the thyme sprigs, and season with salt and pepper.
- Step 3
Transfer beans and corn to a large platter and spoon over any remaining sauce. Garnish with the toasted almonds and more black pepper.
Private Notes
Comments
Any tips for making this ahead of time to take to a dinner? Will it get mushy which would be the worse??
I think if you steamed the beans, then put it together last minute it would be fine. You can even heat it in the micro...
Refrigerate this, and add sliced cherry tomatoes. Colorful and delicious.
I found these very bland even after adding more salt than I thought would be necessary. Also, I think 1/2 of water was too much; maybe 1/4 cup, or perhaps a different liquid that would add flavor. This recipe definitely needs more flavor. Not sure what would compliment it and make it more interesting. Honestly, the corn and the almonds were the more interesting part.
Since this recipe first appeared a few years back, I have made it for each family holiday celebration, at the request of my children. Ages around the table range from 6 to beyond 80. This dish is easily made ahead, packed, transported, heated up or served at room temperature. It's a keeper, for sure!
I made half of this recipe for two people. I used the already trimmed haricots verts from my local market and they were fine. They took a little longer to steam - who knows how long any vegetable will take. I used fresh corn, cut off the cob, not previously cooked. In all, I would have to agree that even with the fresh thyme, this was not a really tasty dish. But I used sea salt from Normandy, having visited this summer, and its strength and flavor added what we needed. Hope you can duplicate!