This is one of those adios to summer tribute recipes. Are you in as much disbelief that it’s Labor Day weekend as I am? My summer literally flew by – between yoga training, bridal showers, bachelorette parties, and visits from family, the summer was here and gone in a hot second. I know I’m not alone here. Most folks jam-pack their summers with getaways, family parties, and before you know it, every summer weekend is booked. Maybe being a social summer butterfly is not the worst problem to have in the world but I do wish I could press the slow-mo button on summer.
Well I’m hitting slow-mo today because I didn’t want this recipe to go unshared before it’s pumpkin time and we missed the mark.
My friend Sara lent me her CSA one week this summer while her and her hubs went on a mini vacay (true friends lend you their CSA) and I was excited to see that green beans were included in the produce mix. I LOVE green beans. They’re just the right amount of crunch and you can season them however you’d like. I grew them in my one and only garden I had a few years back and they were huge and so fresh and delicious. I can’t wait until the day I can start growing them again.
Steve loves caramelized onions (albeit turns his head at any other type of onion) so I knew he’d be more apt to get his bean on if I flavored them with some caramelized action.Print
- 1 lb green beans, stems trimmed
- 1 large onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp butter
- pinch of sugar
- 1/4 cup diced almonds
- salt and pepper to taste
- In a large saucepan, add water and bring to boil. Add green beans and cook for a few minutes until beans are crisp. Remove beans from water and place into an ice bath to stop the cooking process.
- In a large sauté pan, melt butter and olive oil over medium heat and add onions and sugar, stirring frequently, and cook for about 25 minutes, or until caramelized.
- In a small pan, heat almonds over medium heat until golden brown, about 5 minutes.
- Add the caramelized onions to the green beans and season with salt and pepper. Top with toasted almonds.
- Serving Size: Serves 4