Green Beans Amandine (from South Beach Diet)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.2
- Total Fat: 9.2 g
- Cholesterol: 0.0 mg
- Sodium: 81.6 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 3.8 g
- Protein: 4.3 g
View full nutritional breakdown of Green Beans Amandine (from South Beach Diet) calories by ingredient
Introduction
Garlic and toasted slivered almonds make ordinary green beans extra special. Prepare the beans in batches if you do not have a large enough skillet, keeping the first round warm until the second batch is ready.Garlic and toasted slivered almonds make ordinary green beans extra special. Prepare the beans in batches if you do not have a large enough skillet, keeping the first round warm until the second batch is ready.
Number of Servings: 8
Ingredients
-
1/2 cup slivered almonds
2 pounds green beans, trimmed *
1 tablespoon extra-virgin olive oil
6 garlic cloves, thinly sliced
1/4 teaspoon salt
Freshly ground black pepper
*recipe calls for 2 pounds green beans. I put 4 cups because I didn't know h ow to convert.
Directions
Makes 8 (1-cup) servings)
Make-Ahead: The almond slices can be toasted up to 3 days ahead; store in a covered container in the refrigerator. Cook the beans and pat dry up to 1 day in advance. Store refrigerated in a covered container until ready to resume recipe.
Heat oven to 275°F. Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
While almonds are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Shake to remove excess water and pat dry.
Heat oil in a large nonstick skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes.
Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2 to 3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.
Nutritional information
Per (1-cup) serving:
80 calories
5 g fat (0.5 g sat)
9 g carbohydrate
3 g protein
5 g fiber
75 mg sodium
Number of Servings: 8
Recipe submitted by SparkPeople user LINDARUTH46.
Make-Ahead: The almond slices can be toasted up to 3 days ahead; store in a covered container in the refrigerator. Cook the beans and pat dry up to 1 day in advance. Store refrigerated in a covered container until ready to resume recipe.
Heat oven to 275°F. Spread almonds on a baking sheet and toast, stirring once, until fragrant and golden, about 10 minutes. Transfer to a plate to cool.
While almonds are toasting, bring a large saucepan of water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop cooking. Shake to remove excess water and pat dry.
Heat oil in a large nonstick skillet over medium heat. Add garlic, reduce heat to medium-low, and cook, stirring frequently, until garlic is lightly golden and fragrant, about 2 minutes.
Add beans and toss well to coat. Cover pan, increase heat to high, and cook until beans are heated through, 2 to 3 minutes. Transfer beans to a serving bowl and toss with almonds, salt, and pepper to taste. Serve warm.
Nutritional information
Per (1-cup) serving:
80 calories
5 g fat (0.5 g sat)
9 g carbohydrate
3 g protein
5 g fiber
75 mg sodium
Number of Servings: 8
Recipe submitted by SparkPeople user LINDARUTH46.