Three ways you know you’ve found the best green bean recipe ever:
- You make it more than once.
- When you serve it at Thanksgiving, it disappears to the last bean.
- You actually sneak it out of the fridge to snack on it at night.
Or, perhaps all of the above…because all of these things have been true in our household with these Lemony Green Beans with Almonds and Feta. Who’da thunk a green bean side dish could be so appealing?
I featured this recipe on A Love Letter to Food’s Facebook page during my annual Healthy Thanksgiving Countdown as an alternative to the usual green bean casserole. To take my own advice, I decided to make it for the Thanksgiving dinner we attended with friends. It turned out better than I could have hoped, the beans pan-steamed to crispy crunachability and the feta and toasted almonds soaking up the lemony, garlicky dressing. When everyone was served at dinner, nary a bean was left.
On the heels of this success, I served this again at Christmas dinner. Even my 6-year-old fought me to eat the leftovers–cold. That’s a good sign.
Is it weird that eating this makes me think of the Gollum quote from The Hobbit:
“Is it nice, my preciousss? Is it juicy? Is it scrumptiously crunchable?”
Because yes, it is. And that beats green bean casserole any day, if you ask me.
Lemony Green Beans with Almonds and Feta
- 1/3 c. sliced almonds
- 1 lb. fresh green beans, trimmed and sliced in half
- 3 Tbsp. water
- 1/2 tsp. sea salt, divided
- 2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 medium garlic clove, minced
- pinch red pepper flakes
- 1/8 tsp. black pepper
- 1/3 c. crumbled feta cheese, divided
- Toast the almonds one of two ways: either bake them for 3 minutes at 325 degrees or heat a large skillet over medium heat and cook almonds, stirring occasionally, until toasted. Set aside.
- Heat a large skillet over medium heat, then add green beans, water, and 1/4 tsp. salt. Cover and cook 7-10 minutes, stirring periodically. Uncover and increase heat to medium-high. Continue to cook another 3-5 minutes or until water has evaporated and beans are crisp-tender and bright green. Remove from heat.
- Meanwhile, make the dressing: whisk together olive oil, dijon, lemon juice, garlic, red pepper flaked, and black pepper.
- When beans are done cooking, toss with toasted almonds, lemon dressing, and half the feta. Spread on a platter or serving dish and sprinkle with remaining feta. Serve immediately.