This weekend our refrigerator was nearly as empty as it was when we moved in. The only non-condiment item left in there was a pound of green beans which inspired this tasty side dish. After leaving the Trader Joe’s with a surplus of Satsuma mandarins I decided to combine the two.
Now, I never cook with butter. It’s not really intentional, it’s just that olive oil is the go to since it sits on the counter near the stove. These green beans needed a little love and with all the brown butter recipe popularity lately, I thought I’d give it a try.
Brown butter is officially the new olive oil (I know, I’m wayyy behind). Well, almost – that’s a dangerous statement concerning our heart health. It’s golden brown color and nutty flavor is so unique though, I don’t know why I waited so long to try it.
It pairs perfectly with the sweet mandarins and crisp, blanched green beans. The slivered almonds enhance the nutty flavor, making it a fantastic side dish for any meal. A little roasted chicken or seared pork tenderloin alongside these would do quite nice.
I’ll be honest though, we had them alongside pizza with friends. Cooking a dinner is less than appealing after cooking all afternoon!
This nearly-caramelized butter will also be featured in my next batch of blondies. I recently fell in love with those as well.
If you make these ahead of time, just refrigerate and toss into a saute pan for a couple of minutes before serving. The butter will melt and the beans will heat through. Easy, right?
Bookmark this one for your New Years Eve dinner! It’s a winner.
Green Beans with Almond Brown-Butter & Mandarins
1 lb. green beans, trimmed
2 tablespoons butter
1 tablespoon mandarin juice
2 Satsuma mandarins, peeled and divided into sections
1/4 raw slivered almonds
1/4 teaspoon salt
Place green beans in a pot of boiling salted water for 4-5 minutes, until tender but still bright green. Drain and transfer to serving dish. Place butter in a small skillet and cook until it begins to foam and turn golden brown. It will have a slightly nutty scent to it. Remove from heat stir in mandarin juice, salt, and almonds, swirl in pan to coat. Add mandarin wedges and stir gently. Pour or spoon almond-mandarin-butter mixture over the top of the green beans.
From the Little Yellow Kitchen,