{"id":1265,"date":"2024-05-27T12:14:06","date_gmt":"2024-05-27T12:14:06","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/green-beans-with-almond-butter-sauce\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"green-beans-with-almond-butter-sauce","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/green-beans-with-almond-butter-sauce\/","title":{"rendered":"Green Beans With Almond Butter Sauce"},"content":{"rendered":"

Simply steamed or saut\u00e9ed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled \u201calmondine\u201d), this green bean recipe has a creamy sauce that clings to the veg like no mere butter sauce ever could. The secret? Almond butter. The result is a speedy side dish that\u2019s even great cold the next day (try it as a topping for a grain salad or a light lunch). It\u2019s so easy, it may even become a regular in your weeknight dinner rotation.<\/p>\n

To speed up the prep time, we skipped the blanch-and-drain, opting to steam the green beans (you can use the standard string bean variety or the slightly skinner haricots verts) in a large skillet until crisp-tender. If you\u2019re planning to double the recipe, consider cooking the beans in batches to ensure even cooking and prevent mushy bottom beans and crunchy top ones.<\/p>\n

\n

Ingredients<\/h2>\n

4\u20136 servings<\/p>\n

\n

\u00bc<\/p>\n

cup unsalted smooth almond butter<\/div>\n

2<\/p>\n

Tbsp. soy sauce<\/div>\n

1<\/p>\n

Tbsp. sugar<\/div>\n

1<\/p>\n

Tbsp. unseasoned rice vinegar or apple cider vinegar<\/div>\n

\u00bc<\/p>\n

cup sliced almonds<\/div>\n

\u00bd<\/p>\n

tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt, plus more<\/div>\n

1<\/p>\n

Tbsp. vegetable oil<\/div>\n

3<\/p>\n

garlic cloves, finely chopped<\/div>\n

1<\/p>\n

lb. green beans, trimmed<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Whisk \u00bc cup unsalted smooth almond butter<\/strong>, 2 Tbsp. soy sauce<\/strong>, 1 Tbsp. sugar<\/strong>, 1 Tbsp. unseasoned rice vinegar or apple cider vinegar<\/strong>, and 1 Tbsp. water in a small bowl until combined and smooth. Set almond sauce aside.<\/p>\n

    Step 2<\/h4>\n

    Toast \u00bc cup sliced almonds<\/strong> in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a small bowl and season with a pinch of kosher salt<\/strong>. Let cool.<\/p>\n

    Step 3<\/h4>\n

    Heat 1 Tbsp. vegetable oil<\/strong> in a large skillet with a lid over medium. Cook 3 garlic cloves, finely chopped<\/strong>, stirring constantly, until fragrant and golden, about 30 seconds. Add 1 lb. green beans, trimmed<\/strong>, and sprinkle with \u00bd tsp. Diamond Crystal or \u00bc tsp. Morton kosher salt<\/strong>. Cook green beans, stirring often, until they’re starting to turn bright green, about 1 minute. Pour in \u00bc cup water, cover skillet, and cook until green beans are bright green and crisp-tender, about 3 minutes. Uncover and continue to cook, stirring often, just until liquid is mostly evaporated, about 1 minute more. Transfer green beans to a medium bowl.<\/p>\n

    Step 4<\/h4>\n

    Stir reserved almond sauce if it has separated. Sauce should be the consistency of a thick vinaigrette; thin with up to 1 Tbsp. water if needed. Drizzle sauce over green beans and toss to coat.<\/p>\n

    Step 5<\/h4>\n

    Transfer green beans to a shallow bowl or platter and scatter toasted almonds over.<\/p>\n

    Do ahead:<\/strong> Almond sauce can be made 2 days ahead; cover and chill. Bring to room temperature before using.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    Simply steamed or saut\u00e9ed green beans topped with toasted almonds are a classic Thanksgiving side, but this version takes the nuttiness to the next level. A mash-up of goma-ae (vegetables in a Japanese sesame seed dressing) and amandine (the French method sometimes spelled \u201calmondine\u201d), this green bean recipe has a creamy sauce that clings to […]<\/p>\n","protected":false},"author":2,"featured_media":1266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1265"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1265\/revisions"}],"predecessor-version":[{"id":5161,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1265\/revisions\/5161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1266"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}