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Haricots au thym et aux amandes


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Member since 2012

Serves 4 | Prep Time 2 | Cook Time 8

Ingredients

1/8-1/4 tasse d'amandes, coupées ou tranchées
2 c.à.soupe d'huile
1 gousse d'ail (approx. 1 c.à.thé)
1/2 livre d'haricots, équeutés (approx. 1 sac de notre ferme)
1-2 c.à.thé de moutarde de Dijon
Sel et poivre, au goût
1 tige de thym frais


(Traduction à venir sous peu)


1. Heat a skillet. When hot, add the almonds and lightly roast/toast them a few seconds or a minute. Remove from the pan.


2. Steam the beans for 2-5 minutes (until just tender with a hint of crispness left) and proceed directly to step 3.


ALTERNATIVELY, you can cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.


3. In the same skillet you roasted the almonds in, add the oil. When hot, add in the garlic and sauté a few seconds. Add the mustard, thyme leaves (just remove the leaves from the sprig with the pressure of your fingers moving from the bottom to the top of the sprig) and salt. Mix. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds. Adjust seasoning if needed.


Pairs Well With


Notes

EN VEDETTE: Haricot (verts ou jaunes) et ail

Voici un autre plat d'accompagnement tout simple et délicieux qui s'adapte facilement en fonction de la quantité d'haricots que vous avez. Le thym relève parfaitement les haricots dans ce plat. Si vous utilisez du thym séché, assurez-vous d'ajuster la recette en fonction (ex.: approx. 2-3 grosses pincées de thym séché).

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