SAN DIEGO (CBS 8) - With the many different versions of green bean recipes out there, I wanted one that was easy and packed full of flavor and this recipe delivers. The toasted almonds give the green beans texture and crunch and the lemon and garlic are great finishing touches. This recipe is a welcome change from the traditional green bean casserole. Enjoy!


Kosher salt

3 pounds green beans, trimmed of stem end

1/2 cup skin on sliced almonds, toasted lightly

3 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

3 large garlic cloves, minced*

3 to 5 sprigs of fresh thyme, tied together

1/2 tablespoon lemon zest

Fresh lemon juice

Sea or Kosher Salt and freshly ground black pepper


Fill a deep skillet or pot with water, within an inch of the rim.

Bring water to a boil; add about one tablespoon of salt and the green beans. Cook for about 3 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop the cooking process. Set the beans aside and prepare the onions.

Wipe the skillet or pot you cooked the beans in free of any water, return it to the stove top burner and heat to medium, then add the almonds and toast, stirring until golden, about 3 to 5 minutes. Remove the almonds from the skillet, set aside.

Return the skillet to the heat, add the olive oil and butter and once the butter has melted add the onions and garlic and season with salt and pepper. Cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme sprigs, and cook for another 5 minutes or until most of the thyme leaves have fallen off. Remove the twigs and add the cooked cooled green beans, lemon zest and half of the almonds, and stir well to combine. Season with salt and pepper to taste and a light squeeze of lemon juice. Transfer green beans to serving dish and top with remaining toasted almonds serve hot.

Cooking Tip:

*Roasted garlic can be used in this recipe.