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BlogRecipes
Green Beans Amandine
byJoanna Gaines
Total 15 mins, includes cooling time
Active 15 mins
Makes 4 to 6 servings
Ingredients
    • Kosher salt
    • 1 1/2 pounds green beans, ends snapped
    • 2 tablespoons unsalted butter, melted
    • 3 small garlic cloves, minced
    • 1/2 cup lightly packed light brown sugar
    • 2 1/2 tablespoons dry sherry or sherry vinegar
    • 1 1/2 teaspoons apple cider vinegar
    • 1 cup sliced almonds, toasted
    • 1/2 teaspoon freshly ground black pepper
Directions
  1. Bring a large saucepan of generously salted water to a rolling boil. Add the green beans and cook until al dente, 6 to 8 minutes. Drain thoroughly and set aside.
  2. Return the saucepan to medium heat. Melt the butter, then add the garlic and sauté until softened, about 30 seconds. Whisk in the brown sugar, sherry, and cider vinegar. Add the green beans and toss until well coated.
  3. Add the almonds, 1/2 teaspoon salt, and the pepper and toss until well combined. Remove from the heat. Transfer to a serving dish. Serve hot.
  4. Store leftovers in a covered container in the refrigerator for up to 3 days.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.

Meet The Creator

Joanna Gaines

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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