If you planted a garden this Spring, you are starting to enjoy the literal “fruits of your labor” (and veggies of your labor) about now. Having moved to a great new place this past Winter, I was so lucky to find Erin & Tanner Johnson (and their kids, Davis & Jane), the greatest neighbors ever to share a garden! I admit it… my intentions are good from the start, but I am not quite up to speed on weed pulling and managing the crops after the excitement of planting. But Erin is amazing. She tends to it as well as she tends to her adorable kids.
This week, the string beans have made a strong showing. The plants have grown so quickly and now, as you see, the beans are strong and perfect! How to honor the bean without overcooking and “killing” the freshness… String Beans Almondine!
Wash and clip the tips of the string beans – about 2-3 cups of ’em. You’ll need some about 3 cloves of garlic, 2 tbsp. extra virgin olive oil, 1/2 cup of slivered almonds, 1/2 fresh lemon, with salt & pepper at the ready.
Boil a pot of water and toss in the beans for about 5 minutes – make sure they are tender but not overdone. Watch the color to make sure it doesn’t lose it’s vibrancy or they’ll be “mushy”. When they’re ready, drain out the water and get them in a cool water bath while you prep the next step. Stovetop, in a sauté pan on medium flame, heat the olive oil and slightly brown the garlic. Add in the beans, season with salt & pepper. Now the almonds! Make sure they are coated well as you toss and squeeze in the lemon. When it’s all heated through, remove to serving plate.
What a delicious way to honor Erin’s bounty!