Appetizer Recipes

Green Beans with Marcona Almonds

Green Beans with Marcona Almonds



Green Beans with Marcona Almonds

Serves: 6


1 16 ounce bag Earth Exotics French green beans washed but not dried
2 tablespoons Napa Valley organic olive oil
2 ounces Melissa’s organic shallots minced
1 teaspoon minced fresh thyme leaves
1/2 teaspoon Le Saunier de Camargue fleur de sel sea salt
2 tablespoons white wine
Zest from 1 organic lemon about 1/2 packed rounded teaspoon
2 teaspoons organic lemon juice
4 tablespoons chopped Marcona almonds divided


Arrange green beans in a thin, even layer in a microwave safe glass or ceramic dish. Cover with paper towels and microwave about four minutes, until bright green and moist.

Heat olive oil in your largest skillet over medium heat, add diced shallots and cook one minute. Add green beans, thyme, and salt. Cook, tossing frequently, until shallots are soft and a few green beans start to brown on edges, about four to five minutes. Remove from heat, push green beans to the side and pour wine in the pan. Scrape up the shallots and toss with the beans. Toss beans with lemon zest, lemon juice, and three tablespoons chopped Marcona almonds. Transfer to a serving dish and arrange with the ends facing in the same direction. Garnish with remaining tablespoon of chopped almonds.