1960’s Balsamic Green Bean Almondine Recipe
Are you tired of eating green beans from a can? There is nothing better than fresh produce and this is no exception! Easy, ready in minutes with just enough seasoning, olive oil and balsamic vinegar then topped with toasted almonds for a delicious flavor.
To toast the almonds, place them in a heavy skillet in a single layer. Over medium heat, cook for 1-2 minutes or until toasted and lightly browned, stirring frequently. Remove from the skillet and let cool completely.
Rinse and trim the ends off of the beans. Place them into a medium saucepan.
Cover beans with water.
Bring to a boil over high heat. Reduce the heat to a simmer. Cook, uncovered, for 4-8 minutes or until the beans are crisp tender.
Drain well and put the beans back into the hot saucepan.
Add the oil, balsamic vinegar, salt and pepper, toss to coat.
Top with toasted almonds then serve.
1960's Balsamic Green Bean Almondine Recipe
http://www.InDianesKitchen.com
Ingredients
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1 pound fresh green beans
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2 tsp olive oil
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2 tsp balsamic vinegar
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1/2 tsp salt
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1/4 tsp pepper
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2 Tbsp sliced almonds, more or less
Directions
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To toast the almonds, place them in a heavy skillet in a single layer. Over medium heat, cook for 1-2 minutes or until toasted and lightly browned, stirring frequently. Remove from the skillet and let cool completely.
-
Rinse and trim the ends off of the beans. Place them into a medium saucepan. Cover the beans with water.
-
Bring to a boil over high heat. Reduce the heat to a simmer. Cook, uncovered, for 4-8 minutes or until the beans are crisp tender.
-
Drain well and put the beans back into the hot saucepan.
-
Add the oil, balsamic vinegar, salt and pepper. Toss to coat.
-
Top with toasted almonds then serve.
Recipe from Nostalgic Recipes Book
http://www.InDianesKitchen.com
Directions
-
To toast the almonds, place them in a heavy skillet in a single layer. Over medium heat, cook for 1-2 minutes or until toasted and lightly browned, stirring frequently. Remove from the skillet and let cool completely.
-
Rinse and trim the ends off of the beans. Place them into a medium saucepan. Cover the beans with water.
-
Bring to a boil over high heat. Reduce the heat to a simmer. Cook, uncovered, for 4-8 minutes or until the beans are crisp tender.
-
Drain well and put the beans back into the hot saucepan.
-
Add the oil, balsamic vinegar, salt and pepper. Toss to coat.
-
Top with toasted almonds then serve.
Recipe from Nostalgic Recipes Book
http://www.InDianesKitchen.com
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Categories: Almonds, Green beans, Oil, Spices/Seasoning, Vinegar
Thank you for sharing Ned!
I love both green beans and almonds – great recipe 👍🏼
Thank you Randy, just a hint of balsamic vinegar in this recipe and really good.
Our beans are not from a can. Unfortunately J doesn’t like almonds 🙂
The almonds are a garnish, just add them to yours right before you eat. I don’t like them either Derrick and I left them out of mine. My husband saved the leftovers almonds and adds them to his salad every day.
Absolutely delicious 😋
Thank you!
Looks good!
Thank you Doreen!
On my weight loss journey which have been many lol the last one allows almonds but green beans have to be French style as I must stay away from their seeds 🙂
Oh wow Eunice, I don’t think I ever heard the seeds in beans are bad. French style would cook the same way, just don’t cook them as long. I bought a small device, that cuts them French style, but it would still cut the seeds. Too much work, eat corn. 🤣
lol corn is not allowed neither are carrots and peas. Only French Style, mushrooms, cauliflower and broccoli as well as peppers and asparagus 🙂 No potatoes either not even sweet. It’s all about starch/carbs.
I’m familiar with the carbs and starch as my husband is diabetic and just had 4 stents put in. I am struggling with posting food for my blog! We pretty much fix our own meals now. He’s following the Mediterranean diet.
Wish mine would he is on too many meds to keep his on the low side but his choices suck. I make great choices 5 out of 7 days a week 🙂 I get tired probably because it is winter 🙂
Sounds easy and yummy!
Thank you so much Katelon!
My husband likes to buy fresh green beans, but then he doesn’t quite know what to do with them. My main go-to is Southern style–cook a long time with some kind of ham to season. It’s good, but this variation would be nice.
I bet the ham gives the beans a nice taste. I have used bacon for a similar taste.
I used to dislike green beans but the last couple of years, sometimes at restaurants we go to, they serve them and they aren’t as horrible as I thought ! lol This recipe looks very tasty.
Isn’t it funny how our tastes change when we get older. Thank you!
green beans are very popular in Cyprus. Usually with onions tomato garlic spices and red meat. If you ever visit a village there don’t be surprised to see the women preparing the beans by hand. Almonds is a new one for me! 🙂
I would love to visit a village there and taste their beans! The almonds are just a garnish.
Your such a good cook!
Thank you for you kind words!
I’ve never thought of pairing beans with almond. This looks delicious and so healthy, Diane!
I don’t like almonds and my husband had never tried them. Since they are used as a garnish I just left them off mine. My husband, at 67 years old, had never tried them and he loved them! He kept the rest of what I toasted and has added them everyday to his salad.
It’s nice you can have it both way! I’d use up your almond garnish! 😆
I wish I could eat as healthy as you do!
Very fancy for green beans Diane … do you like this or green bean casserole better? Those Durkee onions call out to me you know.
Thanks Linda! Definitely this, I never cared for the green bean casserole. Lol
Here, let me feel your forehead!
You are so funny!
Yes, I thought everyone liked Green Bean Casserole, but now I do remember you saying you didn’t care for it. Before the crockpot, I made it in a saucepan, threw in the Oscar Mayer Carving Board Turkey, threw in some Stovetop Stuffing and some instant potatoes, mixed it all together. It works – less fuss and muss.
Now that I would definitely try, love stove top stuffing as a side dish with meals. I think it’s the soup and onions that I don’t like. When it comes to fruit and fresh veggies, I prefer them with nothing added.
I like Stove Top Stuffing and sometimes I put a whole layer in the crockpot, but sometimes I just shake some in and mix it in for a little flavor.
It is easy and delicious, my husband’s favorite. Lol
Yes it is and so many types – I like cornbread stuffing best. In the beginning when we bought it, my mom used to cut up celery and onions to make it taste homemade … I said “you’re defeating the purpose.” She finally agreed. 🙂
Yes it is and there are so many varieties now. In the beginning there was only one I think. I like cornbread stuffing best. In the beginning when we bought it, my mom used to cut up celery and onions to make it taste homemade … I said “you’re defeating the purpose.” She finally agreed. 🙂
That is so ironic! Yesterday I made stuffing that Terry brought home from the store. Pepperidge Farm makes it. It is in a bag with the dried bread cubes and seasoning. You melt butter then add 1 cup diced onion and 1 cup diced celery and simmer until tender. Add 2 cups chicken broth and boil then toss the bread crumbs with it. It tasted just like my homemade stuffing!
Yes my mom used to buy that Pepperidge Farm stuffing mix after she quit making her own, then she “graduated” to Stovetop stuffing mix (at my nudging).
mmm – looks like this is a tatsy bean dish
It was nice to have a different green bean taste. My husband LOVED this and I did too.
mmmm
Oh, I love this ‘no-fuss’ way to upgrade green beans!
I do too and we loved the way it tasted. Ther is nothing better than the older recipes.
Simple yet yummy!
It really was, thank you!