125 Ratings
  • 5 Rating Star 107
  • 4 Rating Star 13
  • 3 Rating Star 5

Savory and sweet. Everyone who tries this side dish absolutely loves it.

Jen
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

147.68 calories; 3.68 g protein; 17.14 g carbohydrates; 8.26 g fat; 15.27 mg cholesterol; 50.99 mg sodium. Full Nutrition


Reviews (87)

Read All Reviews

Most helpful positive review

07/29/2010
I prepared this ahead of time deliberately undercooking the beans a little so that they'd be just right when I reheated them in the microwave just before serving. I didn't want all the futzing around with caramelizing shallots toasting almonds and blanching green beans in the midst of cooking the rest of dinner and it worked out well. While I probably won't make beans like this routinely because it requires a little more effort this will be something I'll remember when I want something more special. I omitted the sugar - there's enough in the shallots for them to caramelize on their own and I didn't want any sweetness. Once I cooked the green beans I arranged them on a serving plate then topped them with the bell pepper/shallot mixture rather than tossing it all together. It made for a very attractive presentation. This was definitely a welcome and delicious departure from the same old boring green beans.
(210)

Most helpful critical review

07/24/2011
It was ok I thought there was a little too much butter. I probably won't make them again because the end output doesn't justify the amount of time.
(5)
125 Ratings
  • 5 Rating Star 107
  • 4 Rating Star 13
  • 3 Rating Star 5
07/29/2010
I prepared this ahead of time deliberately undercooking the beans a little so that they'd be just right when I reheated them in the microwave just before serving. I didn't want all the futzing around with caramelizing shallots toasting almonds and blanching green beans in the midst of cooking the rest of dinner and it worked out well. While I probably won't make beans like this routinely because it requires a little more effort this will be something I'll remember when I want something more special. I omitted the sugar - there's enough in the shallots for them to caramelize on their own and I didn't want any sweetness. Once I cooked the green beans I arranged them on a serving plate then topped them with the bell pepper/shallot mixture rather than tossing it all together. It made for a very attractive presentation. This was definitely a welcome and delicious departure from the same old boring green beans.
(210)
09/14/2010
I made this recipe for a holiday dinner last night. It got rave reviews. The only comment though is that the recipe states that it takes 5-8 minutes for the shallots to caramelize. It actually takes about a half hour!
(109)
10/27/2010
These green beans were great. I love the hint of garlic that the shallots add. I used french cut green beans and steamed them in a pan although next time I think I'll use steamer bags in the microwave to save time and dishes. I toasted the almonds and they added great flavor. I think next time I'll use more almonds.
(46)
01/19/2010
I loved this!!! I did cut back on the sugar though to about 1 tbsp. Didn't have slivered almonds but sliced and didn't have red bell pepper but green. A keeper recipe!!!
(26)
08/30/2010
This is my new favorite way to prepare green beans. These are delicious and everyone at my dinner party loved them. I only used 1 tablespoon of sugar other wise I followed the recipe as written. Caramelizing the shallots gives such a wonderful flavor to these green beans. These are going to be on my table for Thanksgiving also. Thanks for sharing this great recipe:)
(23)
01/03/2011
This is a wonderful recipe! I didn't add the red pepper and used 2 med sized shallots otherwise followed recipe. Tip: make sure to lower the temp and maybe let the pan cool a little before adding sugar or the onion will over cook and get hard. Did I mention this was a wonderful recipe?? Thank you!
(22)
02/09/2011
This recipe was easy and turned out GREAT!! It was just as good the next day too. Thank you for sharing.
(21)
12/26/2009
This was absolutely amazing! I didn't use shallots too expensive but chopped white onions. I'm bringing this to my mothers Thanksgiving dinner from now on!! Great flavor even though I was tempted to use garlic but it doesn't need it!
(19)
08/24/2009
I normally hate green beans but my husband likes them so I decided to try this recipe for something different. They were great (well for green beans.)
(16)